Callaloo

Preparation

1. Step 1

   Remove ribs and stems from 1 large bunch Swiss chard (about 8 oz.), preferably white or yellow; trim and thinly slice. Coarsely chop leaves. Trim and thinly slice stems from 1 large bunch mature spinach (about 8 oz.); keep leaves whole.

   Step 2

   Place a rack 5" away from broiler; heat broiler. Toss 1 large bunch curly kale (about 1 lb.), ribs and stems removed, leaves torn into large pieces, 2 Tbsp. vegetable oil, and a large pinch of kosher salt on a rimmed baking sheet to coat. Broil, rotating baking sheet halfway through, until wilted and blistered in spots, 7–9 minutes. (You can skip this step, if you prefer, and add kale along with other greens.)

   Step 3

   Toast 1 tsp. crushed red pepper flakes, 1 tsp. freshly ground black pepper, 1 tsp. ground allspice, 1 tsp. ground mustard, and ¼ tsp. ground cumin in a dry large Dutch oven or other heavy pot over medium heat, stirring constantly, until fragrant, about 3 minutes. Pour in 1 cup unsweetened coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly reduced, about 5 minutes.

   Step 4

   Add 3 garlic cloves, thinly sliced, Swiss chard ribs, stems, and leaves, and spinach stems and leaves (and kale if you didn’t broil it). Cook, stirring occasionally, until greens are wilted and tender, 8–12 minutes (kale will still have some bite). Add broiled kale and stir until everything is coated in the spiced coconut milk. Remove pot from heat; stir in zest and juice of 1 large lime. Taste callaloo and season with more salt if needed.