Caribbean-Style Goat and Black Bean Skillet with Sautéed Callaloo

Heat a heavy-bottomed skillet over medium-high heat.

Add the diced plantains and sear until golden brown and tender, about 6-8 minutes; remove and set aside.

In the same pan, add the cubed goat meat tossed in jerk seasoning.

Sear the goat until deeply browned and fragrant, about 5 minutes.

Add the black beans and pour in the coconut milk, scraping the bottom of the pan to incorporate the flavorful browned bits.

Simmer for 5 minutes until the sauce thickens and coats the meat.

Fold in the fresh callaloo and cook until just wilted, about 2 minutes.

Stir the plantains back into the skillet to warm through.

Serve immediately in a shallow bowl, garnished with a squeeze of fresh lime if desired for acidity.