Saucepan@saucepan · Shared this recipeFollowJamaican · sideJamaican Callaloo Recipe with Amaranth GreensA Jamaican-style dish of sliced amaranth greens simmered with onion, bell pepper, garlic, thyme, and allspice berries.total25 minprep5 mincook20 minservings2Original recipe on foragerchef.comKeep this recipeAdd a copy of Jamaican Callaloo Recipe with Amaranth Greens to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings8 oz amaranth, look for plants with lots of thick, tender stems1 oz yellow onion, thinly sliced1 oz bell pepper, any color but green, sliced1 large clove garlic finely chopped, 5 gPinch Crushed red pepper flakes, to taste2 tbsp flavorless cooking oil1 tsp chopped fresh thyme4 large allspice berries, use the largest you can find as you’ll be picking them outKosher salt, to taste0.5 tsp paprika ), (optional, this is mostly cosmetic to mimic the color of the chili oil the chef usedStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash and dry the amaranth, then cut into ½ inch slices. If your stems are thicker than a pencil, slice them 1/4 inch. Some species or more mature plants may need to have their stems peeled to not be fibrous after cooking.2Step 2: Over medium heat, warm the oil in a pot with high sides and a lid (a dutch oven or similar works good) add the paprika, allspice berries and cook for a minute or two.3Step 3: Add the garlic, crushed red pepper and cook for a minute more, then add the peppers and onions, along with the thyme and a pinch of salt, and cook for 3-4 minutes or until translucent.4Step 4: Add the sliced amaranth, along with ¼ cup of water, bring the mixture to a simmer on medium-high heat, cover, turn the heat to medium-low and cook, stirring occasionally, until the amaranth is tender and tastes good to you, which should take about 15-20 minutes (or longer) depending on your greens. Fish out the allspice and discard, or leave it in and eat around the berries.5Step 5: When the amaranth is tender, remove the lid and increase the heat to evaporate most of the excess liquid, then double check the seasoning for salt and heat (it should be mildly spicy) adjust as needed, and serve. It’s great with a piece of flaky white fish and lemon wedges on the side.getsaucepan.com/r/42bff70c-797c-48a8-ab40-8eeef83e01b9 · Original: https://foragerchef.com/callaloo/
