If you don't like spinach, try switching in a different mineral-rich green such as Swiss chard, dandelion, mustard, or beet leaves. From the book "Jamaican Cooking: 140 Roadside and Homestyle Recipes," by Lucinda Scala Quinn (Macmillan).
- 1 pound spinach or other tender, leafy green
- 1 pound cabbage or kale
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1/2 Scotch bonnet pepper (any color), seeded and minced
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Rinse the greens thoroughly in 3 baths of water (there's nothing worse than grit!). With some water still clinging on, shred the greens and cabbage and put them in separate bowls.
Heat the oil in a large skillet over medium-high heat and add the onion and Scotch bonnet pepper. Cook, stirring, for 2 minutes. Add the cabbage and mix it together, cooking for 2 minutes more. Add the spinach, stirring as it wilts and mixes with the cabbage. Add the vinegar, reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in the salt and black pepper.