Callaloo Recipe

5 from 4 votes

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.

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: Caribbean, Jamaican

Keyword: greens, habanero, scotch bonnet

Servings:

Calories: 39kcal

Author: Mike Hultquist

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

If you want to serve this as a soup, use 4 cups of chicken or vegetable stock (instead of 1-2 cups) with 1 cup of coconut milk and simmer per the recipe. Callaloo soup is delicious, similar to Jamaican pepperpot soup.

Nutrition