Plantain And Callaloo Gratin

Plantain and Callaloo Gratin is a delicious and hearty dish that combines the sweet flavor of ripe plantains with the earthy taste of callaloo, a leafy green vegetable commonly used in Anguillan cuisine.

Vegetarian Gluten Free Main Course Anguillan Plantain Callaloo Gratin
Plantain And Callaloo Gratin

Ingredients

  • 2 ripe plantains, peeled and sliced
  • 2 cups chopped callaloo
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup coconut milk
  • 1 cup grated cheese
  • 1/4 cup bread crumbs
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, sauté the onion and garlic until softened.
  3. Add the callaloo and cook until wilted. Season with salt and pepper.
  4. Layer the sliced plantains in a greased baking dish.
  5. Pour the coconut milk over the plantains.
  6. Spread the callaloo mixture over the plantains.
  7. Sprinkle the grated cheese and bread crumbs on top.
  8. Dot with butter.
  9. Bake for 30-35 minutes, or until the top is golden and bubbly.
  10. Let it cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
8g
Fat
10g

Supplies

Baking dish Skillet

Tools

Oven Knife Cutting board

Serving suggestions

Serve the Plantain and Callaloo Gratin as a main course with a side salad or steamed vegetables.

Tips & tricks

For a crispy top, broil the gratin for a few minutes before serving.

Cost

$10