Callaloo is the Caribbean name for amaranth greens. Isn’t that a cute name? In season in summer, the cooking greens has the aroma of Asian poi saga.
The large, pliable leaves beg to be bundled and the payload here is the oxymoronic vegetarian-meat jackfruit. Spiced with a contrasting Tunisian Harissa and Italian pesto, these simply made parcels are irresistible!
Special tools:
None.
Ingredients
- 1 bunch of Amaranth greens
- 1 can (500 gm) of jackfruit, drained and tossed in 1 tbsp Harissa + 1 tbsp pesto + salt to taste
- 2 tbsp EVOO
Method
Wrap each piece of jackfruit in a leaf and place the fold in the underside. Heat 1 tbsp EVOO in a large bottomed pan. Gently place each parcel, fold side down on the platter. Drizzle the rest of the EVOO on top. Add about 1/4 cup water (it should just be a thin layer at the bottom and not drown the parcels). Cover. Saute-simmer for 15 minutes on medium heat till done (and almost all of the liquid has evaporated). Serve hot.
Notes, hints, tips:
- The canned jackfruit is available in Asian stores (mainly product of Thailand). Fresh jackfruit may be available in the stores; but keep in mind that it is quite cumbersome to handle.
- I used store-bought Harissa and homemade pesto.
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