Caribbean Curried Goat and Callaloo Breakfast Skillet

Heat half the coconut oil in a cast-iron skillet over medium-high heat. Add the diced goat meat and sear until deeply browned and fragrant, about 5-6 minutes. Remove the meat from the pan.

Add the remaining coconut oil to the same skillet. Sauté the onions and grated fresh ginger until soft and translucent, smelling aromatic and pungent.

Return the goat to the pan, sprinkle with the jerk seasoning, and toss well to coat. Pour in the unsweetened coconut milk, scraping the bottom of the pan to deglaze and incorporate the browned bits (fond).

Lower the heat and simmer for 8 minutes until the sauce reduces and clings to the meat. Fold in the fresh Jamaican callaloo and cook for 2-3 minutes until just wilted but still vibrant green.

Adjust seasoning with salt if necessary. Plate immediately, garnishing with an extra dash of fresh ginger or a slice of Scotch bonnet if desired.