Pan-Seared Goat with Sautéed Callaloo and Crispy Green Plantains

Pat the goat meat dry and rub thoroughly with the jerk seasoning. Let it sit for 10 minutes.

Peel the green plantains and slice into 1/2-inch thick coins. Heat half the coconut oil in a heavy-bottomed skillet over medium-high heat. Fry plantain coins until golden and slightly softened, about 3 minutes per side. Remove and set aside.

In the same skillet, add the remaining coconut oil. Once shimmering, add the seasoned goat meat. Sear over high heat until a deep, dark crust forms, about 4-5 minutes per side for medium-well. Remove and let rest.

Lower the heat to medium. Add the minced garlic to the pan, blooming it for 30 seconds until fragrant. Add the callaloo and a splash of water, covering the pan to steam until the greens are tender and glossy, about 3 minutes.

To plate, arrange the vibrant greens on the side, place the seared goat medallions atop, and nestle the crispy plantain coins around the plate. Finish with a pinch of sea salt.