Ingredients
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2 bunches callaloo, leaves torn from stem
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2 shallots, diced
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4 cloves of garlic, diced
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Salt and pepper to taste
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1-1/2 cups Caribbean coconut milk (first cream)
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1/2 lemon
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1 cup Parmigiano-Reggiano
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1/2 teaspoon (2 milliliters) nutmeg
Directions
- Add the callaloo (in batches at a time) to a six liter pot of salted boiling water and cook until wilted and bright green for about three to five minutes. Drain and press out excess water in a sieve with a wooden spoon.
- Add the ghee to a large skillet over medium heat. Add the shallots and cook until translucent for three minutes, add the garlic and cook for one minute. Stir in the callaloo and season with the salt and pepper.
- Add the thick creamed coconut milk and stir, add the lemon and let cook for five minutes.
- Add the cheese, nutmeg stir and cook until the cheese melts for about three minutes. Serve at once.
