- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
This abundant, leafy green has a firmer texture and fuller flavor (not bitter) than spinach. It is the main ingredient in Pepperpot Soup and can be found in callaloo loaf at patty shops. Mineral-rich callaloo is another staple vegetable in every Jamaican’s diet.
- 2 pounds callaloo (see Note)
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 onion, chopped
- 3 whole scallions, chopped
- 1 sprig fresh thyme or ½ teaspoon dried
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1/3 cup water
1. Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.
2. Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt and black pepper. Mix all of the ingredients together, add the water and cover. Cook over medium heat until the stems are tender, about 8 minutes.
Swiss chard or mustard greens are suitable substitutes for this dish. Spinach can become too mushy.
© 2006 Lucinda Scala Quinn