Creamed Callaloo with Jerk-Seasoned Chicken

This summer, the local farmers’ harvests have been good to me. I’ve picked up early season green tomatoes, some fantastic golden raspberries, fresh garlic, rainbow carrots, and a bounty of other goodies, and to my surprise, one of the vendors was once again selling Callaloo, a green leafy vegetable that grows in tropical climates and is popular in Caribbean cooking, especially when made into a hearty stew bearing the same name (click here for my Callaloo recipe).

The actual species that gives us Callaloo leaves is the amaranth plant, a powerhouse whose seeds nutrient-packed, gluten-free seeds are cooked like grains. Back to the leaves—Callaloo leaves are full of vitamins A and C, and they taste like milder spinach.



Creamed Callaloo with Jerk-Seasoned Chicken

Callaloo leaves

1 T. / 15 mL coconut oil
1 t. / 4 g grains of paradise (also known as melegueta pepper)
1 large brown onion, sliced
1 serrano chile, minced
1 bunch callaloo leaves, chopped and rinsed
1 c. / 230 mL coconut milk
Juice of 1 lime
Salt and pepper to taste
Cooked rice, to serve
Grilled Jerk-Seasoned Chicken, to serve (recipe below)

Heat the coconut oil over medium heat in a large, heavy-bottomed pot. Add the grains of paradise, onion, and Serrano chile. Cook for about 10 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the callaloo leaves and a splash of water. Stir, then cover and reduce heat to low. Cook until the leaves have begun to wilt.

Add the coconut milk, lime juice, salt and pepper. Cook, stirring frequently, until heated through. Spoon over cooked rice and serve alongside Grilled Jerk-Seasoned Chicken



Grilled Jerk-Seasoned Chicken

20 allspice berries, ground
½ t. / 3 g grains of paradise (also known as melegueta pepper)
1 t. / 4.5 g. ground ginger
2 t. / 9 g cayenne pepper
2 t. / 9 g garlic powder
2 t. / 9 g dried thyme
2 t. / 9 g salt
Approx. 2 lbs. / 1 kg chicken breast tenders, pounded ultra-thin

Combine all ingredients except the chicken. Blend well, then rub the spice mixture into the chicken. Grill over medium heat, approximately 2 minutes per side. Serve with Creamed Callaloo.

Nutritional info: serves six.  425 calories, 14 g fat, 34.5 g carbohydrates, 39 g protein.