A traditional callaloo made with amaranth, peppers, onions, scented with thyme and allspice. It's great served as a side dish or with flaky white fish like cod. Traditionally, flaked, cooked cod or salt cod can be mixed into it to make a meal. Serves 2-4.
8ozamaranthlook for plants with lots of thick, tender stems
1ozyellow onion, thinly sliced
1ozbell pepper, any color but green, sliced
1largeclove garlic (5 g) finely chopped
PinchCrushed red pepper flakesto taste
2Tablespoonsflavorless cooking oil
1teaspoonchopped fresh thyme
4large allspice berriesuse the largest you can find as you’ll be picking them out
Kosher salt, to taste
½ teaspoon paprika (optional, this is mostly cosmetic to mimic the color of the chili oil the chef used)
Instructions
Wash and dry the amaranth, then cut into ½ inch slices. If your stems are thicker than a pencil, slice them ¼ inch. Some species or more mature plants may need to have their stems peeled to not be fibrous after cooking.
Over medium heat, warm the oil in a pot with high sides and a lid (a dutch oven or similar works good) add the paprika, allspice berries and cook for a minute or two.
Add the garlic, crushed red pepper and cook for a minute more, then add the peppers and onions, along with the thyme and a pinch of salt, and cook for 3-4 minutes or until translucent.
Add the sliced amaranth, along with ¼ cup of water, bring the mixture to a simmer on medium-high heat, cover, turn the heat to medium-low and cook, stirring occasionally, until the amaranth is tender and tastes good to you, which should take about 15-20 minutes (or longer) depending on your greens. Fish out the allspice and discard, or leave it in and eat around the berries.
When the amaranth is tender, remove the lid and increase the heat to evaporate most of the excess liquid, then double check the seasoning for salt and heat (it should be mildly spicy) adjust as needed, and serve. It’s great with a piece of flaky white fish and lemon wedges on the side.