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Made throughout the Caribbean and with many regional versions, callaloo is, in most basic terms, a dish of spicy stewed greens. Depending on the place of origin, the star ingredient might be taro greens, water spinach or amaranth greens. If those aren’t available, recipes may call for kale, spinach or, as in our version, Swiss chard. Cured meat, salted fish or shellfish are common, but we forgo these and focus on building bold flavor with chilies, thyme, scallions and allspice. With both tomatoes and coconut milk, our recipe is hearty and stewy but is not true to any particular regional version of callaloo. The optional okra thickens the consistency, but if you’re not a fan, simply omit it; the flavor of the dish won’t suffer. Serve as a side or as a main with rice, and offer hot sauce if the fresh chilies don’t supply enough heat for your taste.
tablespoons grapeseed or other neutral oil
bunch scallions, thinly sliced, whites and greens reserved separately
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