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Additional Sides Recipe

Name: Rumba Island Bar & Grills Additional Sides Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 8 cups callaloo or chopped collard greens (stems removed); 2 tbs vegetable oil; 1 cup onion, finely chopped; 3 tsp garlic, minced; 1 cup scallions (green onions), sliced; 1 tbs thyme, fresh (or 1 tsp dried); 1 each scotch bonnet or habanero pepper, whole (optional); 1 cup vegetable or chicken stock; 1 tsp salt; 1 tsp black pepper; 1 tsp pimento (allspice) berries, crushed (optional); 1 tbs lime juice; 3 cups broccoli florets; 2 cups carrots, thinly sliced on diagonal; 1 cup red bell pepper, julienned; 1 cup zucchini, half-moons; 2 tbs olive oil; 2 tsp garlic, minced; 1 tbs soy sauce or tamari; 1 tbs lemon juice; 0.5 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 12 oz penne pasta; 2 tbs olive oil; 8 oz italian sausage or jerk chicken, cooked and sliced (optional); 1 cup red bell pepper, sliced; 1 cup yellow bell pepper, sliced; 0.5 each scotch bonnet, seeded and minced (optional, adjust to heat); 2 tsp garlic, minced

Inspired by Rumba Island Bar & Grill

Time1h

Serves4

Jamaican Greens, Sautéed Veggies, Rasta Pasta

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Ingredients

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Jamaican Greens

8 cups callaloo or chopped collard greens (stems removed)

2 tbs Tuscany sunflower oil

1 cup Onion, finely chopped

3 tsp Garlic, minced

1 cup scallions (green onions), sliced

1 tbs thyme, fresh (or 1 tsp dried)

1 each scotch bonnet or habanero pepper, whole (optional)

1 cup vegetable or chicken stock

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp pimento (allspice) berries, crushed (optional)

1 tbs ReaLime juice

Sautéed Veggies

3 cups broccoli florets

2 cups carrots, thinly sliced on diagonal

1 cup red bell pepper, julienned

1 cup zucchini, half-moons

2 tbs olive oil

2 tsp Garlic, minced

1 tbs soy sauce or tamari

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

Rasta Pasta

12 oz Penne pasta

2 tbs olive oil

8 oz italian sausage or jerk chicken, cooked and sliced (optional)

1 cup red bell pepper, sliced

1 cup yellow bell pepper, sliced

1/2 each scotch bonnet, seeded and minced (optional, adjust to heat)

2 tsp Garlic, minced

1/2 cup shallot or small onion, minced

2 tbs tomato paste

1 cup heavy cream or coconut milk

1/2 cup Parmesan cheese, grated

1/2 cup scallions, sliced

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs fresh basil or parsley, chopped

Method

Jamaican Greens

Prepare greens

Rinse the callaloo or collard greens thoroughly. Remove tough stems and chop leaves into 1- to 2-inch pieces. Drain well.

Heat a large skillet or Dutch oven over medium heat and add 2 tbs vegetable oil. When shimmering, add the chopped onion and sauté 3–4 minutes until softened.

Add the minced garlic, sliced scallions and fresh thyme. Sauté 1–2 minutes until fragrant.

If using, add the whole scotch bonnet pepper to the pot (do not break it unless you want more heat). Stir for 30 seconds to release aroma.

Add the chopped greens in batches, letting them wilt slightly before adding more. Once all greens are in the pot, pour in 1 cup vegetable or chicken stock.

Season with salt, black pepper and crushed pimento berries if using. Cover and reduce heat to low. Simmer 10–12 minutes, stirring once or twice, until greens are tender but still bright.

Remove the whole scotch bonnet (if used). Stir in 1 tbs lime juice, taste and adjust seasoning. Serve hot.

Sautéed Veggies

Bring a large skillet or wok to medium-high heat and add 2 tbs olive oil. When oil is hot, add the carrots and broccoli first (they take longest) and stir-fry 3–4 minutes.

Add the red bell pepper and zucchini and continue to sauté 3–4 minutes more, stirring frequently, until vegetables are crisp-tender and bright in color.

Push vegetables to the side of the pan and add the minced garlic. Sauté garlic 30 seconds until fragrant, then toss to combine with the vegetables.

Add 1 tbs soy sauce, 1 tbs lemon juice, salt, black pepper and red pepper flakes if using. Stir and cook 1 minute to blend flavors. Taste and adjust seasoning.

Remove from heat and serve immediately so vegetables stay vibrant and slightly crisp.

Rasta Pasta

Bring a large pot of salted water to a boil and cook 12 oz penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.

While pasta cooks, heat 2 tbs olive oil in a large skillet over medium heat. Add the minced shallot (or onion) and sauté 2–3 minutes until softened.

Add the garlic and minced scotch bonnet (if using) and sauté 30–45 seconds until fragrant. Add the sliced red and yellow bell peppers and cook 3–4 minutes until they begin to soften.

Stir in 2 tbs tomato paste and cook 1 minute to deepen the flavor. If using cooked protein (sausage or jerk chicken), add it now to warm through.

Pour in 1 cup heavy cream or coconut milk and bring to a gentle simmer. Stir in 1/2 cup grated parmesan and let the sauce thicken 2–3 minutes. If sauce seems too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.

Add the drained penne to the skillet and toss to coat thoroughly with the sauce. Stir in sliced scallions, fresh basil or parsley, salt and black pepper. Taste and adjust seasoning.

Remove from heat and finish with an additional sprinkle of parmesan if desired. Serve hot alongside the Jamaican Greens and Sautéed Veggies.