Throughout my keep, I loved callaloo at breakfast, lunch and dinner, ready numerous methods — at all times with onions, scallions, garlic, thyme and a little bit of Scotch bonnet pepper, however typically simmered with tomatoes, or with bits of purple bell pepper or shaved carrot, and typically topped with crispy bits of bacon. I loved it each which means, however what struck me most was how tasty it was with eggs within the morning. It obtained me questioning why I don’t usually embrace leafy greens at breakfast, so I resolved to start out.
When I obtained dwelling, I whipped up a batch of greens that was no less than near what I had in Jamaica. I couldn’t discover amaranth or taro leaves so I substituted a mix of spinach and Swiss chard to approximate the dish’s tender however agency texture. It’s necessary to make use of mature spinach right here reasonably than child spinach, which might flip gentle means too rapidly. Because I loved the way in which bits of stem added texture to the callaloo dishes I attempted, I included the tender stems of the greens I used, too. I sautéed onion, scallion, sizzling pepper (I used habanero as a result of I couldn’t discover Scotch bonnet,) in addition to purple bell pepper for shade and a contact of sweetness. I added the firmer chard stems to cook dinner for a few minutes, then stirred in garlic, thyme, salt and pepper, and lastly, piled on the greens, letting them steam within the pan till they have been simply wilted however nonetheless vivid.
I savored these flavorful greens each morning for per week — topped with a fried egg, sprinkled with scallions, and served with a thick slice of complete grain toast alongside. To reheat the leftovers, I merely warmed a portion within the pan earlier than cooking the egg.
I got here away with quite a bit from my Jamaica journey: I took in solar and surf and spent high quality time with household, however among the finest issues I introduced again was a newfound love for greens and eggs for breakfast.
Storage: Refrigerate leftover greens for as much as 4 days; serve at room temperature or reheat.
Want to save lots of this recipe? Click the bookmark icon on the prime of this web page, then go to Saved Stories in My Post.
Scale this recipe and get a printer-friendly, desktop model right here.
- One (8- to 10-ounce) bunch mature spinach, washed and dried
- One (8- to 10-ounce) bunch Swiss chard, washed and dried
- 2 tablespoons olive oil
- 1 small yellow onion (5 ounces), chopped
- 1/2 purple bell pepper, chopped
- 2 scallions, chopped, dark-green components reserved for garnish
- 1 teaspoon finely minced, seeded Scotch bonnet or habanero pepper, or to style
- 3 cloves garlic, minced or finely grated
- 1 teaspoon chopped recent thyme leaves
- 1/2 teaspoon advantageous salt
- 1/4 teaspoon freshly floor black pepper
- 2 tablespoons water
- 2 teaspoons olive oil or butter
- 4 massive eggs
- Fine salt
- Freshly floor black pepper
Make the greens: Trim any robust brown ends from the stems of the spinach and Swiss chard. Cut the spinach leaves and tender stems into 3/4-inch items and switch to a big bowl. Tear or minimize the Swiss chard leaves away from their stems and middle ribs (don’t throw away the stems/ribs). Chop the leaves into 3/4-inch items and switch them to a separate bowl. Dice the chard stems into 1/4-inch items and preserve these separate as effectively.
In a big, deep, lidded skillet over medium warmth, warmth the oil till shimmering. Add the onion, bell pepper, scallions (white and light-green components solely), and the Scotch bonnet or habanero pepper (1 teaspoon of the new pepper will yield a mild-medium warmth). Cook, stirring often, till the greens start to melt, about 3 minutes. Add the chard stems and cook dinner, stirring, for an additional 2 minutes. Add the garlic, thyme, salt and pepper and cook dinner, stirring, till fragrant, one other 30 seconds.
Add the chard leaves and the water, stir, then cowl and cook dinner till the chard is wilted, about 2 minutes. Add the spinach, re-cover, and cook dinner till the greens are wilted however nonetheless vivid inexperienced, one other 2 minutes. Uncover and take away from the warmth.
Make the eggs: In a big nonstick skillet over medium warmth, warmth the oil or soften the butter. Add the eggs and cook dinner to your liking.
To serve, place about 3/4 cup of the greens onto every serving plate. Top every with an egg, season to style with salt and pepper, and garnish with the reserved scallion greens. Serve sizzling.
Per serving (3/4 cup greens and 1 egg)
Calories: 205; Total Fat: 14 g; Saturated Fat: 3 g; Cholesterol: 186 mg; Sodium: 610 mg; Carbohydrates: 11 g; Dietary Fiber: 4 g; Sugar: 4 g; Protein: 10 g
This evaluation is an estimate based mostly on accessible substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
From cookbook creator and registered dietitian nutritionist Ellie Krieger.
Tested by Anna Rodriguez; e mail inquiries to [email protected].
Scale this recipe and get a printer-friendly, desktop model right here.
Browse our Recipe Finder for greater than 10,000 Post-tested recipes.
Did you make this recipe? Take a photograph and tag us on Instagram with #eatvoraciously.