Cookstr.com

Callaloo

Updated February 23, 2016

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.

Swiss chard or mustard greens are suitable substitutes for this dish. Spinach can become too mushy.

Makes6 servings as a side dish

Cooking Methodbraising

CostInexpensive

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, healthy, low carb, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturesavory

Type of Dishvegetable

Ingredients

  • 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

Instructions

  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.

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