Callaloo is a Caribbean dish of leafy greens stewed with ingredients like onion, chilies, garlic, and spices, a flavorful side for fish or other dishes. Here is how to make it.
Callaloo Recipe
If you enjoy delicious collard greens, my friends, you will love this Caribbean dish of stewed greens. It's called Callaloo, and I think you'll love it.
Callaloo is a popular Caribbean dish of callaloo leaves cooked down into a stew-like dish. There are many variations, though most include ingredients like onion, garlic, peppers, spices, and a fiery addition of habanero or Scotch bonnet peppers.
Callaloo leaves are common in the Caribbean, also referred to as taro leaves or amaranth. This recipe works just as well with many other greens, though, so it's worth experimenting with your favorites.
This Jamaican callaloo recipe is a side dish, which is great with fish or seafood, though it is also commonly made into a popular soup.
Let's talk about how to make callaloo, shall we?
Callaloo Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Fresh Callaloo Leaves. You can use other greens, like Chinese spinach, bok choy, Swiss chard, or a blend of spinach and collard greens. Different greens can be used. See the Recipe Notes & Tips section.
- Vegetable Oil.
- Vegetables. Onion, bell pepper, garlic, scallions, tomato, scotch bonnet chili (or use habanero pepper).
- Seasonings. Adobo seasoning, thyme, chili flakes, salt and black pepper. See the Recipe Notes & Tips section.
- Stock. Use chicken or vegetable stock.
How to Make Callaloo - the Recipe Method
Rinse and clean the callaloo leaves, the remove the stems. The stems are edible if you'd care to cook them, but much coarser. You can also save them for stock.
Cook the onion and bell pepper with a bit of vegetable oil in a large pot or Dutch oven, then add the garlic, scallions, tomato, scotch bonnet, seasonings, thyme, optional chili flakes, and salt and pepper to taste.
Cook for 2-3 minutes, stirring occasionally.
Add the chopped callaloo leaves a handful at a time to wilt them, then add the stock and simmer until the cooked callaloo greens are tender and flavorful to your preference.
Boom! Done! Your callaloo is ready to serve. Easy enough to make, isn't it? This a great side dish for many meals.
Recipe Tips & Notes
- Callaloo Substitutions. You can, and many often do, use other greens to make callaloo. If find callaloo in my local international market, but if you can't find them, use Swiss chard, Chinese spinach, bok choy, a mix of spinach and collard greens, or others. Some greens require longer cooking, like collards, so adjust your simmering time as needed. You can also use canned callaloo.
- Seasoning Options. Feel free to use your favorites, like Caribbean all-purpose seasoning, or a spicy blend.
- Callaloo Soup. You can serve these greens as a soup instead, which is very popular. Simply use 4 cups of chicken or vegetable stock (instead of 1-2 cups) with 1 cup of coconut milk and simmer per the recipe. As a soup, you can include other ingredients like stew beef, okra, yams, pumpkin, squash, spinners, and other flavor enhancers like chicken feet, pig tails, or trotters. There are MANY variations.
- Do Not Eat Raw Callaloo Leaves. Raw callaloo leaves are poisonous and must be cooked through thoroughly to be safe.
Storage & Leftovers
Leftover callaloo will last up to 5 days in the refrigerator in a sealed container. You can heat it gently in a pot over low heat to enjoy again.
That's it, my friends. I hope you enjoy this dish. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Caribbean cooking, check out the following cookbook, which helped me adapt this recipe.
- The Complete Caribbean Cookbook, by Pamela Lalbachan (affiliate link, my friends!)
- Also, check out MY cookbook - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Callaloo Recipe
Ingredients
- 1 bunch of callaloo about 1.5 pounds
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 medium bell pepper chopped (I use a red bell pepper)
- 5 cloves garlic minced
- 4 scallions sliced
- 1 large tomato chopped
- 1 scotch bonnet pepper chopped (or use a habanero pepper)
- 1 tablespoon adobo seasoning
- 1 teaspoon dried thyme or use 2-3 sprigs fresh
- 1 teaspoon chili flakes optional for spicy
- Salt and pepper to taste
- 1-2 cups chicken or vegetable stock
Instructions
- Add the callaloo leaves with stems to a large bowl. Cover with cold water and let soak for 10 minutes. Rinse of any dirt and debris, then remove the leaves from larger stems and roughly chop. Set aside.
- Heat the oil in a large pot or Dutch oven to medium heat. Add the onion and bell pepper. Stir and cook 5 minutes to soften.
- Add the garlic, scallions, tomato, scotch bonnet, seasonings, thyme, optional chili flakes, and salt and pepper to taste. Cook for 2-3 minutes, stirring occasionally.
- Add the chopped callaloo a handful at a time, stirring until it begins to wilt. When it is all incorporated, add the stock.
- Simmer the pot for 10 minutes. Taste the leaves for doneness. You can simmer longer if you’d like for more tender greens. I usually go about 20 minutes, depending on the texture of the greens. Some greens will take longer, like collard greens, which are coarser.
Notes
Nutrition Information
Robin Sullivan says
Will love this recipe when I make it . Only thing I may add differently is maybe some bacon or a ham hock . Do not want to change the flavoring too much but I feel things like this taste a bit better with some kind of pork fat. Am I wrong thinking that ? Love love your recipes and your love for cooking I appreciate it so much . It’s very nice to talk with people that share the same enthusiasm for cooking. Hopefully people will understand that cooking regardless of social status or race, it unites us as people , and that my friend is universal love . My wish for Christmas. Is your cook book. Bet my Santa delivers. Thank you, Robin
Mike Hultquist says
Thanks, Robin! I feel the same way. YES, bacon or ham hock would be OUTSTANDING here! Like collard greens. That's what I do. Enjoy!
Heidi Engel says
The tarot and to some extent the amaranth leaves are poisonous when eaten raw— I thought it would be smart to mention.
Mike Hultquist says
Thanks, Heidi. Yes, added to the Recipe Notes.
Maggie Patience says
I live in Trinidad In the Caribbean. Callaoo is a Sunday staple in our family and a Christmas day must-have. We add salted pig tails or crab (with shell - cut and cleaned) I love just adding the claws - depending on the feel. We also usually use an immersion blender to make is smooth and silky. Coconut milk is also added and sometimes salted butter (Golden Ray) to give it the true Creole taste. A habanero or scotch bonnet is floated (but not burst) while simmering - to impart an other dimension of flavor - but without too much heat!
Mike Hultquist says
Thanks, Maggie! Yes, I've seen MANY variations on this dish, with many possible additions, and they all sound so good. Yours sounds fantastic! Many people only float the whole habanero or Scotch Bonnet for less heat, but I love it spicy. Thanks for sharing!
Faith says
I've never seen callaloo in my area. Can I assume that in terms of texture, collards would be a good substitute?
Mike Hultquist says
Yes, collards are great for this recipe. Callaloo is not quite as fibrous, so you may need a bit more time for collards. I usually simmer collards a good hour, maybe a bit longer, but to preference. Enjoy!!
Barbee says
Thank you so much for this recipe, it takes the boredom out of greens.
Mike Hultquist says
Enjoy, Barbee!