What I know about Beth’s Farm Market is that they employ many Jamaican farm workers. Having spent ample time in Jamaica, I know that it’s a culture that eats well and their diet is very vegetable forward.
I was delighted to learn that the good people at Beth’s have begun to grow this delicious leafy green, a member of the Amaranth family. I look for it every July. The entire plant is good to eat, although the larger stems may need to be peeled and chopped smaller than the leaves. A high fiber vegetable, Callaloo helps to prevent obesity,control blood sugar and lower the risk of heart disease. Being high in vitamin C is another bonus and the reason it should be cooked lightly, until a jewel-like green.
Below is my favorite treatment for this nourishing vegetable, taught to me by an Ital chef, Dice:
Serves four, as a side dish. Prep time 30 minutes.
One large bunch callaloo, the larger stems peeled and chopped fine, leave chopped larger
Fresh thyme springs
One peeled chopped carrot and 1 chopped white onion
Four chopped Roma tomato, half a Scotch bonnet pepper
1 TB chopped garlic. Salt and peter to taste
Begin by heating 3 TB oil in a heavy bottom pot, add the onion,carrot, garlic, thyme,tomato, S and P. Cook until the carrot is tender.
Add the Callaloo stems first, salt lightly and toss to coat, when half cooked add the leaves and toss again, cover the pot, stir once or twice as it finishes cooking.
Take the dish off the flame while the colors are still vibrant, remove hot pepper and serve immediately.