We received callaloo in our Farm Share a few weeks ago, and I wanted to cook it up a little differently than I've had served to me: slow cooked. It's summer, it's hot, we don't have AC, so the less amount of time I can keep the oven on, the better. This recipe was inspired by a Gourmet recipe for Brazilian Collard Greens (found on Epicurious.com and mentioned previously on my blog).
What I did was very simple: After rinsing the callaloo leaves and cutting off the stems at the base of the leaf, I rolled several leaves into a cigar and cut the leaves into thin strips. In a large sauté pan I heated some olive oil and added three cloves of garlic, chopped. I then added the chopped callaloo, added a touch of salt and pepper, and sautéed until they turned a bright green. That was it! And I was pleasantly surprised by the vibrant, non-bitter flavor of the callaloo. We served this as a side with grilled chicken and corn.