Greens. Greens. Greens. Gimme all the greens.
Greens are a staple to many cuisines throughout the world. But, I feel like much of America is lacking in traditional greens dishes. Sure the South has their beloved slow cooked collards, but no other significant dish comes to mind. Am I just blanking here? Please let me know of any you can think of in the comments!
I fell in love with the spicy stewed callaloo (aka amaranth) greens of Jamaica when we lived their in the winter months on and off for a few years. The spicy flavor and heat comes from the addition of scotch bonnet or heirloom habanero peppers. We eat this dish often, substituting callaloo with the hearty greens available here like kale, chard and collards.
I would love to see your creations! Remember to tag your photos of my recipes with #fareislerecipe on instagram so I can see them!
Spicy Stewed Greens
- 1 bunch of kale 4-6 stalks
- 1 bunch of swiss chard 4-6 stalks
- 2 cups diced onion
- 2 cups diced unpeeled cucumber
- 1 cup diced carrot
- 1 cup chopped tomatoes
- 2 cloves minced garlic
- 10 sprigs of fresh thyme
- 1 teaspoon minced or grated fresh ginger root
- ¼-1/2 teaspoon ground habanero-depending on how hot you want it to be
- sea salt to taste
- 3 tablespoons extra-virgin olive oil
- 1-2 cups of water
- Wash and drain kale and chard. Finely chop the greens by first stacking them one on top of another, then rolling them up lengthwise and chopping then into thin strips (similar to how you would chiffonade basil leaves). You can also roughly chop up the greens and then chop them up finely in a food processor.
- Once you have all of your other veggies and seasonings prepped, heat a large skillet on a medium-high flame. My tip to avoid oil splattering is to toss the vegetables and seasonings (except the salt) in the olive oil first and then add them to the heated skillet at once. Stir with a wooden spoon for a bit. As the veggies start to brown add the salt and 1 cup of the water. Stir to incorporate and to deglaze any brown bits from the pan. Cover and reduce heat to a simmer and simmer for 15 minutes until veggies are tender and greens are soft. If all of the liquid has been soaked up or evaporated then add the remaining cup of water and raise heat to make it bubble up. Once bubbled, turn off heat.
- Remove sprigs of thyme before serving. Enjoy!
- If serving with brown rice like I have shown here, get the rice cooking before you start the greens. Served here topped with coconut milk and fresh tomato and avocado