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Ombré Gratin
Alexa Weibel
2574 ratings with an average rating of 4 out of 5 stars
2,574
3 hours
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If using saltfish, place it in a small pot and cover with water by 1 inch. Boil the saltfish over medium heat until softened, adding water as needed to cover, about 30 minutes to 1 hour. Strain, then let the saltfish cool. Break apart into small pieces.
In a large skillet, heat the oil over medium-high. Add the onion and sauté until softened, about 2 minutes. Add the tomato and sauté until softened, about 2 minutes.
Add the callaloo and cook, stirring frequently, until tender, 5 to 10 minutes, adding the prepared saltfish halfway through, if using. Stir in the seasoned salt and pepper and serve.
I frequently eat and cook callalloo in Jamaica. Several things to note: 1. It almost always has stalks of fresh sage in it, a very common and cheap herb in Jamaica 2. I often find it has garlic and a little Scocth Bonnet (Jabenero) pepper cooked with it as well. Personally I rarely see it with salt Codfish 3. Technically it is the Amarynth plant. Easily grown and harvested before it goes to seed. Heirloom catalogues sell the seeds.
Callaloo, or a variety of it, actually grows wild at least in NYS. It covers my garden every summer and gives me lots of greens which can be frozen for winter use. This recipe is very much like what I cook. Often add bone broth for extra flavor. Don't do bacalao even tho it is available. The green is betw kale and chard in tenderness.
Thyme is the herb to add when preparing callaloo and which is bound to bundles at the market. Add a tomato, onion and Scotch Bonnet with salt & pepper & some oil in a dutch oven with chopped callaloo to simmer down until tender. If you buy fresh bundles, peel the bitter outside layer off larger stalks before chopping. Easier to buy bags of chopped callaloo at the market and your thyme separately. Nah on boney saltfish.
I used rainbow chard because I was unable to find callaloo. This was so easy and delicious. Everyone at my Caribbean themed dinner loved this dish.
Until yesterday I di not knwo that Amaranth which is a weed in my El Paso garden was Callaloo. I am so happy to have new ways to cook this.
The Kallaloo I grew up making and eating in the Virgin Islands has hocks or pig tale, salt fish, and crab, okra, onion, sweet pepper, scotch bonnet, and greens. Never tomato. And always served with a ball of fungi.
Thyme is the herb to add when preparing callaloo and which is bound to bundles at the market. Add a tomato, onion and Scotch Bonnet with salt & pepper & some oil in a dutch oven with chopped callaloo to simmer down until tender. If you buy fresh bundles, peel the bitter outside layer off larger stalks before chopping. Easier to buy bags of chopped callaloo at the market and your thyme separately. Nah on boney saltfish.
Bacalao was waaay too salty. Wish I’d followed directions on packet to soak overnight and change the water multiple times.
This leafy green is grown extensively in Greece and you can find in the markets both the wild and cultivated kind .Usually it is prepared boiled with an olive oil and lemon dressing or cooked with zucchini and tomatoes and served with crumbled feta on top.In the island of Crete is also cooked with snails and tomatoes.Here in the state of Maryland where I live I found it as a weed in a commercial farm where is used to go to pick tomatoes in the summer.
Callaloo I found out is Amaranth. In San Diego where i live it is naturalizing in my yard for the last 2 years. Sturdy and most productive. Thrilling to me since now I can have something that I first tasted in Jamacia over 15 years ago. Now I just need an ackee tree so I can have ackee and saltfish!
I frequently eat and cook callalloo in Jamaica. Several things to note: 1. It almost always has stalks of fresh sage in it, a very common and cheap herb in Jamaica 2. I often find it has garlic and a little Scocth Bonnet (Jabenero) pepper cooked with it as well. Personally I rarely see it with salt Codfish 3. Technically it is the Amarynth plant. Easily grown and harvested before it goes to seed. Heirloom catalogues sell the seeds.
Callaloo, or a variety of it, actually grows wild at least in NYS. It covers my garden every summer and gives me lots of greens which can be frozen for winter use. This recipe is very much like what I cook. Often add bone broth for extra flavor. Don't do bacalao even tho it is available. The green is betw kale and chard in tenderness.
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