Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
48 minutes ago, BKEats said:. I also cooked these greens I purchased mid week.. They were called callaloo but, i don't really see that as a real name.. It was a very good.. Cooked with garlic, wine, paprika, veg stock a little homemade pickled peppers and the red sorrel.
Why? Typical Trini and other island green. We tend to sub collards in the US as canned are well canned
46 minutes ago, BKEats said:. I also cooked these greens I purchased mid week.. They were called callaloo but, i don't really see that as a real name.. It was a very good.. Cooked with garlic, wine, paprika, veg stock a little homemade pickled peppers and the red sorrel.
Why
