Tuesday, April 20, 2010

CSA week 20 - vleeta

Next stop on our callaloo world tour is Greece! And, as I warned you on Saturday, the recipe isn't terribly exciting. Typical Greek really: boil to death and dress with lemon and olive oil. Maybe add some onion and red pepper for little pizazz. Serve next to a slab of under-seasoned meat and maybe some orzo.

The results are, well, not bad really. It doesn't improve in flavor with overcooking like green beans do, but it certainly stands up better than spinach would have in the same situation. There's some small hint of callaloo's character left in there, both in flavor and texture and I do think lemon and olive oil are good accompaniments. I suppose it would be a decent option for someone who doesn't really care for the stuff. I do, myself, so I'm a bit disappointed. This did seem a particularly tender bunch; maybe that's why it didn't hold up as well as I hoped it would. So things go. Next time I get my hands on callaloo, I've got an Indonesian recipe to try.

1 comment:

Marian said...

You can get calalloo at the Roots in the City Farmers Market at NW 10 St and 2 Ave, Weds 1-4 pm.