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Recipe · Side dish

Caribbean Callaloo

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Caribbean Callaloo

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Jamaican-style callaloo leaves steamed with onion, garlic, thyme and a whole Scotch bonnet, finished with a splash of coconut milk.

Side dish. Good with jerk chicken, escovitch fish or curry goat. Find a main

Cuisine
Caribbean
Serves
4
Prep
10 min
Cook
20 min
Total
30 min
Difficulty
Easy

Gluten-freeDairy-freeEgg-freeNut-freeVegetarianVegan

Equipment: Large lidded saucepan

Ingredients

  • 500 g fresh callaloo, leaves and tender stems chopped, or spinach
  • 1 tbsp coconut oil or olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 3 spring onions (scallions), sliced
  • 1 tomato, chopped
  • 3 thyme sprigs
  • 1 Scotch bonnet chilli, left whole
  • 100 ml coconut milk
  • Salt and black pepper

Method

  1. Wash the callaloo well in several changes of water. Strip any tough skin from thick stems and chop the leaves and tender stems.
  2. Heat the oil in a large lidded saucepan over a medium heat and cook the onion for 5 minutes until soft. Add the garlic, spring onions and tomato and cook for 3 minutes more.
  3. Add the callaloo, thyme, whole Scotch bonnet, coconut milk and a good pinch of salt. Stir, cover and cook gently for 8-10 minutes, stirring once or twice, until the callaloo is tender.
  4. Uncover and cook for 2 minutes to reduce any excess liquid. Remove the Scotch bonnet and thyme stalks, season with black pepper and serve.

Swaps and tips

Fresh or tinned callaloo is sold in Caribbean grocers; drain and rinse tinned callaloo and add it for the last 5 minutes only. Spinach is a good substitute. Keep the Scotch bonnet whole for gentle heat, or slice it for much more fire.

Easy variations

  • Add a few sliced okra with the onion
  • Add some flaked salt fish for a classic breakfast version
  • Leave out the coconut milk for a lighter, steamed version
  • Add a chopped red pepper with the onion

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
3 g5 g4 g8 g110 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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