Calla-who?

This week we got a strange vegetable. Callaloo. I was not entirely sure it was edible, though research revealed it is a staple of Jamaican cooking. Not something I know how to do. So after further research/ contemplation of what was available in my fridge/ a kind of highly complicated algorithm, I came up with this recipe. Which was, dare I say, delicious. More delicious than it appears in this picture. Though extremely spicy. Like sweating while you eat spicy. But just for me, not Emily. This I failed to comprehend.

So:

Onion, bell pepper, tomato, garlic scapes, green onion, jalepeno (the culprit!) all chopped.

chop the callaloo

peel some shrimp.

coconut milk and veggie stock on hand.

cumin, curry, salt, pepper

With a generous amount of butter sautee all the first veggies for a while (till soft), add the cumin, curry, salt and pepper as you go (I like to put cumin in with the butter cause I like how it tastes when its really cooked). Then add the Callaloo. Then the coconut milk and veggie stock, with spices to taste. Simmer for a vague amount of time (long enough to drink some wine?), then add the shrimp. Cook till pink (5 min or so). Serve over brown rice.