Jamaican Callaloo

Jamaican Callaloo - a nutritious leafy green dish steamed with aromatics, scotch bonnet, and thyme. Learn how to prepare this Caribbean culinary delight at home.

Prep Time 15

Cook Time 15

Servings

Calories 93.4kcal

Ingredients

1 stalk bundle fresh callaloo about 1½ -2 Fresh, rinsed and chopped
2 tablespoons of vegetable oil
1 medium onion chopped
2 cloves garlic minced
1 scotch bonnet pepper optional for heat, de seeded and finely chopped
2 springs fresh thyme
1 large tomato chopped
1 small red bell pepper any color will work, chopped
½ teaspoon of black pepper
Salt to taste
2 tablespoon Chicken Stock or Water
¼ cup scallions chopped

Instructions

Heat the oil in a large skillet over medium heat.
Add the chopped onion and saute until softened. Stir in minced garlic, scotch Bonnet pepper, and thyme, and cook for 1 minute to release the aroma.
Add the tomato and bell pepper and cook until they soften.
Add in the sliced callaloo leaves and season with salt and black pepper. Stir until the ingredients are well mixed.
Reduce the heat, add the stock, cover the saucepan, and allow it to simmer for about 5 to 7 minutes. During this time, the callaloo leaves will cook down and the flavors will blend together nicely.
Add in the finely chopped scallions. Taste and adjust seasonings, adding more salt or pepper if necessary.

Notes

Choose fresh, vibrant amaranth or taro leaves for optimal flavor and texture, ensuring they are tender and free from wilting.
Wash callaloo leaves thoroughly to remove dirt and debris, and trim any tough stems before cooking.
Traditional recipes often use amaranth or taro leaves, but you can experiment with other leafy greens like spinach if callaloo leaves are unavailable.
Slowly simmering Callaloo allows flavors to blend, enhancing its overall taste and texture.

Nutrition