Caribbean Jerk-Spiced Goat and Callaloo Sauté with Coconut Cream

Heat half the coconut oil in a cast-iron skillet over medium-high heat. Add the diced goat meat and sear until deeply browned on all sides, about 4-5 minutes. Remove from the pan.

In the same skillet, add the remaining coconut oil. Sauté the onions and garlic until fragrant and translucent, about 2 minutes.

Stir in the jerk seasoning, blooming the spices until they become highly aromatic.

Add the callaloo to the pan, tossing to coat in the aromatics. Cook for 3 minutes until just wilted.

Return the goat to the pan and pour in the coconut milk. Lower the heat and simmer gently for 8-10 minutes, allowing the liquid to reduce into a rich, creamy sauce that clings to the meat and greens.

Season with sea salt to taste. Serve hot in a shallow bowl, ensuring the creamy coconut reduction coats every bite of the tender goat and greens.