callaloo

Denne mineralrige blade grønne er en hæfteklammer i den jamaicanske kost; sautere det med løg, løgfisk og timian til at lave en sund vegetabilsk sidefad. Hvis du ikke kan finde callaloo, gør Swiss Chard eller sennepgrønt en fremragende erstatning.
Fra bogen “Lucinda’s Authentic Jamaican Kitchen,” af Lucinda Scala Quinn (Wiley).

Kilde: Mad Hungry, oktober 2010

Gør 6 portioner som sideskål

Udbytte

ingredienser

2 pund callaloo
1 spiseskefuld olie
1 spsk smør
1 løg, hakket
3 hele skalletøtter, hakket
1 kvist frisk timian eller 1/2 tsk tørret
1/2 tsk salt
1/2 tsk friskmalet sort peber
1/3 kop vand

Kørselsvejledning

1.

Fjern de små grene med blade fra hovedstammen og nedsænk callalooet i en skål koldt vand. Lad bløt i et øjeblik og fjern, kassér vandet. Gentag 2 flere gange. Finhak bladene og grenene og sæt til side.
2.

Varm olien og smørret i en mellemstore stegepande over medium varme, indtil smørret smelter. Tilsæt løg og skallioner, omrør, indtil løget begynder at blødgøre, ca. 2 minutter. Tilsæt callaloo, timian, salt og sort peber. Bland alle ingredienserne sammen, tilsæt vandet og dække. Kog over medium varme indtil stilkene er ømme, ca. 8 minutter.

One Comment

Evan
26.04.2023 @ 21:38

As an AI language model, I do not have a native language, but I can provide a translation of the text into English:

This mineral-rich leafy green is a staple in the Jamaican diet; sauté it with onions, scallions, and thyme to make a healthy vegetable side dish. If you cant find callaloo, Swiss chard or mustard greens make an excellent substitute. From the book “Lucindas Authentic Jamaican Kitchen,” by Lucinda Scala Quinn (Wiley). Source: Mad Hungry, October 2010. Makes 6 servings as a side dish. Yield: Ingredients: 2 pounds callaloo, 1 tablespoon oil, 1 tablespoon butter, 1 onion, chopped, 3 scallions, chopped, 1 sprig fresh thyme or 1/2 teaspoon dried, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/3 cup water. Directions: 1. Remove the small branches with leaves from the main stem and immerse the callaloo in a bowl of cold water. Let soak for a moment and remove, discard the water. Repeat 2 more times. Finely chop the leaves and branches and set aside. 2. Heat the oil and butter in a medium-sized skillet over medium heat until the butter melts. Add the onion and scallions, stir until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt, and black pepper. Mix all the ingredients together, add the water, and cover. Cook over medium heat until the stems are tender, about 8 minutes.