Jamaican-Style Greens

These Jamaican-style greens take collards (or kale or mustard greens) and season them with the flavors of the Caribbean: allspice, jalapeno, onion, and a finishing squeeze of lime. It’s a faster, brighter approach than the long-simmered Southern style.

The greens get wilted first in just a quarter cup of water, then drained and sauteed with the aromatics. This two-step process keeps them from getting waterlogged. Ten minutes of steaming wilts them down, then five minutes in the skillet with the onion, pepper, and allspice crisps the edges slightly and infuses the spice.

Allspice is the signature Jamaican flavor here. Even an eighth of a teaspoon gives the greens a warm, peppery-sweet note that’s unmistakably Caribbean. The lime juice at the very end brightens everything and balances the earthy bitterness of the greens.

Kitchen Tips

• Wash the greens in several changes of water. Collards and kale trap sand and grit in their wrinkled leaves.
• Remove the thick center rib from each leaf before chopping. The ribs stay tough and chewy even after cooking.
• Use a red jalapeno if you can find one. It’s slightly sweeter and fruitier than green, which complements the allspice.
• Don’t skip the lime juice. It pulls the whole dish together.

Variations

• Add a splash of coconut milk during the saute for a creamier, richer side.
• Use Scotch bonnet pepper instead of jalapeno for authentic Jamaican heat (much hotter, so use less).
• Toss in diced sweet potato during the wilting step for a heartier one-pot side.