Jamaican Callaloo

Traditional callaloo uses amaranth leaves, available at Caribbean grocery stores. A blend of spinach and collard greens works well as a substitute and is what I used here. For the heat, I used a Caribbean hot sauce with body to it, not too vinegary, in place of a traditional peppa sauce. Either works. If you want to go the extra mile, Kwame Onwuachi's peppa sauce recipe from his book My America is worth making ahead.

The bacon is optional, but I wish I had used it.

This goes well with Grilled Swordfish with Compound Butter and Dominican Mangu.

Ingredients

1 lb fresh callaloo, thick stems removed and roughly chopped, or 1 small bunch spinach and 1 small bunch collard greens, thick stems removed and roughly chopped

2 tbsp canola oil

4 strips meaty bacon, chopped (optional)

1 medium yellow onion, cut into small cubes

1 medium red bell pepper, cut into small cubes

5 cloves garlic, minced

1 tsp Caribbean hot sauce (thick, not runny or vinegary)

2 cups vegetable stock

2 plum tomatoes, cut into small cubes

2 tsp herb pepper blend, or lemon pepper and freshly cracked black pepper to taste

1 tsp kosher salt

Preparation

1. If using bacon, heat a large pot over medium and render the bacon until crisp, about 5 to 6 minutes. Remove and set aside, leaving the fat in the pot. If not using bacon, heat 2 tablespoons of canola oil over medium until shimmering.

2. Add the onion, bell pepper, garlic, and hot sauce. Cook, stirring occasionally, until softened, about 10 minutes.

3. Add the greens, stock, tomatoes, and herb pepper blend. Stir and cook until the greens begin to wilt, 4 to 5 minutes.

4. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the greens are tender, about 50 minutes.

5. Increase heat to medium and bring to a boil. Cook uncovered, stirring occasionally, until the liquid reduces by two-thirds, 10 to 15 minutes. Stir in salt. If using bacon, fold it back in before serving.