Spinach is wilted with Swiss chard in coconut milk for this easy riff on callaloo. The braised spinach and chard are served with pickled chard stems for a beautiful side dish with textural contrast that reduces waste.
Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals.Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love.
A few surprise spices give these braised greens lots of depth and intrigue. Yellow mustard seeds and red pepper flakes provide heat, ground cumin lends earthiness, and just a pinch or two of ground allspice rounds the dish out with its warmth.Callaloo is both the name of a vegetable and dish that originates in the Caribbean.
Bring 1 cup water, vinegar, sugar, mustard seeds, and 1 teaspoon salt to a boil in a small saucepan over medium. Boil, stirring occasionally, until mustard seeds are almost tender, 8 to 10 minutes. Add reserved Swiss chard stems, and return to a boil; remove from heat. Let cool to room temperature, about 30 minutes.
Heat oil in a large Dutch oven over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add reserved Swiss chard leaves; cook, stirring often, until bright green and liquid is evaporated, about 3 minutes. Add garlic, crushed red pepper, cumin, and allspice; cook, stirring often, until fragrant, about 1 minute. Add coconut milk and remaining 2 teaspoons salt, and bring to a simmer over medium.
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