The Kickoff went very well. It was bright and sunny and warm, but breezy all day. Gorgeous weather.
I walked out in the fields after amaranth greens but found much more lambquarters than amaranth, so the cooking class became how to prepare “exotic” greens like amaranth/callaloo and lambquarters/quelites.
Even though the dish itself took much longer than my 30 minute time slot, I just kept cooking during the next two cooking demos and served the callaloo paneer at the end. It went really well.
Makes 4 generous servings
2 large bunches callaloo, or about a pound of any other greens
½ tsp turmeric
2 tsp garlic, minced
1 tsp ginger, minced
1 small onion, diced
1 green chili diced
1 tsp garam masala
ghee, butter, or oil
8 oz. paneer or queso fresco or tofu, cubed and browned
Wilt greens in a tiny amount of water. Do not overcook! Put greens, garlic, and ginger in a blender or food processor and puree. Set aside. Heat a large skillet or deep frying pan over medium heat with a little ghee. Add the turmeric, onion and chili and cook until the onion begins to brown. Once the onion browns add the spinach puree and garam masala and continue to cook until it is heated through and well combined. Add the cubed and browned paneer then salt to taste.