callaloo

Jamaican Callaloo is a popular local staple green leafy vegetable, cooked with onion, garlic, tomatoes, thyme and Scotch bonnet pepper. Perfect healthy side dish for a tropical breakfast, lunch or dinner.

Jamaican Callaloo

olive oil or coconut oil

onion

garlic

onions

thyme

tomato

Salt

Scotch Bonnet pepper whole or 1/4 teaspoon cayenne pepper

water

Peel outer membrane of each stalk of callaloo and remove outer old leaves. Place callaloo in a bowl and cover with cold water, place 1/2 tsp salt and set aside while preparing remaining vegetables. Discard water then rinse with water and drain. Chop callaloo

Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.

Love❤callaloo!! Love it with ground provisions (boiled foods) preferably, but i will devour it with rice or roasted breadfruit too😋🙊Very healthy and delicious💚💛🖤 One luv☝🏾🇯🇲

Authentic and simple. Tasted just like I remembered.

I will cook this recipe tomorrow.  Thanks

We visited Jamaica for vacation, and this is one of my favorite dishes from our trip. Thank you so much for sharing your recipe. We've made this many times, and our taste buds thank you! It's so healthy and delicious, and a great way to share a meal, memories, and get in our greens. I've substituted spinach, collards, kale, and other greens - not quite the same but still very delicious. We have also tried many of your other Jamaican dishes and LOVE THEM ALL! You're a great chef, and our family appreciates your healthy spin on these delicious and satisfying meals.

Delicious 😋
Been craving Callaloo for ever.
Nearby restaurant was always out by the time I arrived. God Blessed me with a can of it through a Food Pantry.
Found your recipe AND 👼🏽👼🏽 ANGELS.

I just made this for the eighth time this season using Callaloo (Amaranth) from our garden, which grows like crazy in Michigan. It is delicious and always makes me feel good. Sometimes I add a little coconut milk at the end, Goes great with rice....looove it!

So good! I loved the little bit of spice from the scotch bonnet pepper!

Trying it for the first time! Looks good!

What to do with left over callaloo?

Wow, this looks good and it’s just like the ‘Efo Riro’ we have here in Nigeria.

Great stuff prolific green and always tasty with this recipe

I have become a believer and follower. The recipes sound great and I enjoy trying new things. I have some Jamaican friends who recently opened a restaurant and have exposed me to some dishes and flavors. But I love your Vegan approach and I am transitioning my diet. Thanks for the recipes, tips, flavor and nutritional values.

I make this at least once a week for my husband. He loves this dish so much. It's so simple and healthy. I sometimes mix callaloo with collard greens. Love your recipes!

I do love callaloo and have tried growing my own but the plants seem to go to seed to early, maybe the climate in the UK is not right for this type of plant.

Thanks, did a quick look for the wild amaranth we grow and used this as an idea to riff off, never soaked them in salt before. Best vegetable out there, so earthy. Used jalapeno instead of scotch but had a jar of jerk spices that has it in it.

Thanks for the great info on callaloo! Can't wait to try it!

I grew up in a family that ate callalo regularly and have never stopped loving it. I enjoy it with flour tortilla and sometimes add salt fish to give it flavour. I even add it to soup. I love your recipe.

I had never seen or heard of callaloo before, received a bunch from my organic food supplier today, found your recipe and wow.  I didn't have a tomato or a pepper on hand but substituted sliced zucchini and a bit of squash and the cayenne, and stuck to the rest of the recipe. Just amazing. I'll hang on to your recipe and will be watching out for callaloo in the future.

It's funny how you "forget" about some things.  My Bajan boyfriend searched for and planted Callaloo in our garden several years ago, and we haven't had to replant since!  (I can see how it could be considered a weed; those many tiny seeds are prolific!)  We've provided callaloo to our Jamaican-born landlord and his brother, and a couple of other people-- just come and pick it-- for a few years now, but haven't bothered with it ourselves..  
Seeing this today, maybe I'll pick some for us this year, and follow your recipe (which seems to be like I remember my other half made it before.)  I'll just skip the Scotch Bonnet -- I am SUCH a wimp about hot &amp; spicy foods.

This is my first time making callaloo and it turned out great. The scotch bonnet pepper gave it a great taste. I commented on the festival earlier but forgot to add that I did not have any flax seeds and wondered if that makes a difference in the texture.

This recipe is a keeper. Easy to prepare and ready to eat in no time. Thanks so much for this healthy and delicious recipe,

I'm eating this right now. It's delicious! Thanks for your recipes!

I have been craving Callaloo since our trip to Ocho Rios this spring. Thank you for sharing your delicious recipe!

I made this with kale and it was delicious!

I just got back from Jamaica. A family there cooked dinner for me and they made callaloo. SOOO delicious. I am going to try your recipe on my family tomorrow. Can’t wait

Hi .....I grew collaloo in my vegetable garden this year. A Jamaican friend harvested seed from her plant ( which is Amaranth) and I grew it. It was a bit hard getting started in the spring, but once it caught on it grew perfectly, there were some holes in the leaves, but I don’t use pesticides.
I followed your recipe and it was delicious. My friend offered me salt cod, but I made mine without.  I’ll grow more next year and try a bit of the cod!
Ps had green peppers in garden and sautéed one with the other veggies.

Callaloo is SO GOOD! I love getting it at Jamaican restaurants. I'm not sure why I never thought about making my own. Will be using your recipe.

Oh this looks so good! I've never tried it before, but those flavors sound incredible!

I’m always looking for a new side dish to try, especially healthy ones. This sounds perfect and delicious!

This recipe reminds me of good ole Southern Style greens! I've never heard of callaloo before. Looks so healthy and good for you! YUM! Loved the nutritional benefits in this article!!

Such a perfect veggie recipe. I have not had this in years and it was delicious them. I have got to make this with your recipe, drooling over it! Such great flavors!

What a wonderful recipe to give my family an opportunity to try a new vegetable. Looks delicious!

Well this kind of reminds me of kale! The prepation looks and sounds delicious and interesting too!

That sounds like an interesting veggie. I know I have not seen it around here. I will have to look at a Jamaican market and see if I can find it.

I don't think I've ever seen this vegetable before!  I want to try it because I love all greens and if it tastes like spinach, I will so adore it!  I hope I find it so I can make your recipe!

https://www.youtube.com/watch?v=MR0cnx6tiZ8

Learn how to make Jamaican Callaloo, is a popular local staple green leafy vegetable!. Perfect healthy side dish for a tropical breakfast, lunch, or dinner. RECIPE BELOW JAMAICAN CALLALOO INGREDIENTS 4 cups callaloo, chopped and tightly packed 1 tablespoon olive or coconut oil 1 small onion, chopped 2 cloves garlic, minced 2 green onions, chopped 2 sprigs thyme 1 medium tomato, chopped Salt to taste 1 Scotch Bonnet pepper, whole or 1/4 teaspoon cayenne pepper 2 tablespoons water TO PRINT RECIPE: https://healthiersteps.com/recipe/jamaican-callaloo/ PRODUCTS IN THIS VIDEO (affiliate) .Wooden Spoon: https: //amzn.to/2D9yA81 .Stainless Steel Saucepan: https://amzn.to/2BGfLJe .Basket: https://amzn.to/2BHL32x .Kitchen Sears: https://amzn.to/2O5Ci4J .Knife Block Set: https://amzn.to/2O5Ci4J FAVORITE KITCHEN TOOLS .Dinner Ware Set: https://amzn.to/3f3DbHd .Cutting Board: https://amzn.to/2ACZvIG .Favorite Blender: https://amzn.to/2AE4qJq .Glass Mixing Bowls: https://amzn.to/3e4frkH .Instant Pot: https://amzn.to/2AE4qJq .Kitchen Scale: https://amzn.to/2BA83Rb .Cuisinart Food Processor: https://amzn.to/2ZIFF7m .Kitchenaid Mixer: https://amzn.to/2DeUHds JOIN ME: INSTAGRAM: https://www.instagram.com/healthiersteps/ FACEBOOK: https://www.facebook.com/healthiersteps/ PINTEREST: https://www.pinterest.com/healthiersteps/ WEBSITE: https://healthiersteps.com/ FAN MAIL Healthier Steps 1771 SR 20 Hawthorne, FL 32640 USA WATCH MORE VEGAN JAMAICAN RECIPES: .Instant Pot Rice And Peas: https://www.youtube.com/watch?v=w0ZWODdE3Mo . Spicy Curry Potato: https://www.youtube.com/watch?v=og7ge9FjidQ&t=1s .Instant Pot Jamaican Stew Peas: https://www.youtube.com/watch?v=Sd4byhOfvo4

A vibrant, healthy, and fresh way of cooking green leafy vegetables. This quick, easy, and delicious recipe is a great way to get healthy greens on the table with no complaints

Callaloo Recipe

1.5-pound bunch (680 grams) callaloo ((or kale

garlic, (minced)

½ teaspoon smoked paprika

scotch bonnet pepper

Salt and pepper

plantains

cooking spray ((or very little cooking oil))

Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for about 5-10 minutes or until finished with prep.

Proceed to slice the onions, mince the garlic, and dice the tomatoes. Set aside.

Remove callaloo from the water and cut it into chunks.

Place bacon in a saucepan and cook until crispy. Then add onions, garlic, and thyme, and stir for a minute or more.

Add tomatoes, scotch bonnet pepper, and smoked paprika. Sauté for 2-3 more minutes.

Finally, add the greens and salt, mix well, and steam for about 6-8 minutes or until leaves are tender. Add a bit of water as needed, adjust seasonings, and turn off the heat.

Using a sharp knife, cut both ends off the plantains. That will make it easier to grab the skin of the plantains. Then slit a shallow line down the long seam of the plantain, but peel only as deep as the peel. Remove plantain peel by pulling it back.

Slice the plantain into medium size lengthwise slices and set aside.

Coat a large frying pan with cooking oil spray or drizzle a bit of cooking oil. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt and freshly ground pepper.

Let the plantains fry on medium heat, shaking the frying pan to redistribute them every few minutes.

As the plantains brown, continue to add more cooking oil spray, salt, and pepper (if needed) until they have reached the desired color and texture.

Remove and serve with callaloo.

Saltfish and callaloo

tomato (chopped)

scallion (chopped)

garlic (chopped finely)

black pepper

warm water

coconut oil

If you are using regular salt fish, soak overnight then boil off the excess salt the next day, cool and flake - skip this step if you are following my unrefined saltfish method.

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