One of the first things Ben and I did when we moved to Cayman was hit up the local farmers market where I was first introduced to callaloo. My favourite way to get to know somewhere new is by exploring the local flavours.
As we walked the stalls browsing all the brightly coloured vegetables and fruit, I was offered something called callaloo. Bright green and pre-chopped, the vendor described it to me like Swiss Chard and to sauté it. That first time, I sautéed it in coconut oil (fresh from the market) with garlic, red pepper flakes, and a couple dashes of soy sauce as a side for dinner. It was delish! I was hooked.
On our next trip to the market on an early Saturday morning, I grabbed another bag of this pre-chopped, iron-rich, green yumminess, and (being the impatient person that I am) decided to use it in our breakfast.
*Note: if you don’t have callaloo available to you, you can replace with Swiss Chard or spinach.
- Coconut oil
- Breakfast sausages
- Red onion, chopped
- Salt & pepper
- Red pepper flakes
- Olive oil
Start by heating the coconut oil in a large skillet, then add the onion. Remove the sausages from their casings and cut into 1-in sections.
Once the sausage has fully cooked, load the skillet high with the chopped callaloo adding salt and pepper to taste. Put a small pot of water on to boil.
Sauté the callaloo until it wilts and softens in flavour from bitter to savoury. Meanwhile, turn water down to simmer, add a tbs of white vinegar and poach eggs.
Plate a heaping spoonful of the callaloo and sausage mix with 2 poached eggs on top. Add salt and pepper with a shake of red pepper flakes and drizzle of olive oil for garnish. Enjoy!