This is the Jamaican version of a warm spinach salad that I would make at home. I find that pap chow (bok choy) is more similar to a spinach than callaloo. It is a bit more mild than callaloo but still stronger than spinach. Pictured here with a lionfish coconut curry lime rundown. Serves 2.
1 tablespoon extra-virgin olive oil
2 slices of bacon, chopped
3-4 big escallions or escallion clumps, thinly sliced
2 cloves garlic, chopped
1 tablespoon sherry vinegar/wine (i think applecider vinegar would work too)
2 bunches of pap chow (washed well), stems removed and chopped roughly
Salt and ground black pepper
Freshly grated nutmeg, to taste
1 hard-boiled egg, sliced
Cook the bacon in a large skillet over medium heat until it browns. Reserve the crispy bacon bits on a paper towel and toss out the bacon grease. Without wiping the pan down, put the pan back on medium heat, add the olive oil, escallion, and garlic to the pan. Cook 3 minutes then deglaze the pan with the sherry or vinegar, turn pap chow into pan and wilt down a bit but do not fully cook the pap chow, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Serve the pap chow with quartered eggs and reserved bacon bits.