Callaloo-style Collards

Name: Callaloo-style Collards
Total time: 1 h 20 min
Yield: 4
Ingredients: Ingredients 2 strips bacon, chopped 1 small green pepper, chopped 1 large onion, chopped 4 cloves garlic, chopped&frac12; teaspoon salt 2 teaspoons paprika 1 teaspoon dried thyme 1 Scotch bonnet pepper, split lengthwise and left whole 3/4 cup coconut milk 1 cup water 1 bunch collard greens

By:

Co+op

Recipe Information

Total Time:

1 hour; 20 minutes active

Servings:

Callaloo is a variety of green leafy vegetable grown throughout the Caribbean that is similar to collard greens.

Callaloo is a variety of green leafy vegetable grown throughout the Caribbean that is similar to collard greens. Every island has a favorite way of cooking it, sometimes including other greens, and usually involving peppers, onions, coconut milk and fruity, hot Scotch bonnet chilis. If you prefer a less fiery dish, substitute a serrano or jalapeño pepper for the Scotch bonnet.

Ingredients

2 strips bacon, chopped
1 small green pepper, chopped
1 large onion, chopped
4 cloves garlic, chopped½ teaspoon salt
2 teaspoons paprika
1 teaspoon dried thyme
1 Scotch bonnet pepper, split lengthwise and left whole
3/4 cup coconut milk
1 cup water
1 bunch collard greens

Preparation

In a large pot, place the chopped bacon and turn the heat to medium. As the bacon starts to sizzle, stir frequently until browned and crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. If desired, pour off all but a tablespoon of the bacon fat.
Add the pepper and onion to the bacon fat in the pan and stir until it starts to sizzle. Cook for about 5 minutes, until softened.
Add the garlic and stir for a minute, then add the salt, paprika, thyme and your choice of chili pepper, and stir. Add the coconut milk and water and raise the heat to medium-high until the liquids come to a boil. Reduce to low and simmer. Cook for 5 minutes.
While the liquids simmer, roll the collard greens into tight cylinders and slice across the leaf to make thin strips. Chop coarsely, then stir into the liquids in the pot.
Cover the pot and simmer the collards for 30 minutes, or until the collard greens are tender.