Jamaican Callaloo Recipe
Jamaican callaloo is a popular island leafy green side dish, that is lightly steamed with onions, garlic, scotch bonnet, scallion and thyme.
Servings 4 people
Calories 109kcal
Ingredients
To wash the callaloo
- 1 bunch of callaloo about 1½ -2 lb
- 1 tablespoon salt (5g) can use any salt for the cleaning
To cook the callaloo
- 2 tablespoon olive oil (5g)
- medium sized onion chopped
- 2 scallion sliced
- 4 garlic cloves minced
- ½ red bell pepper optional, chopped
- 4 sprigs fresh thyme
- 1 large tomato chopped
- 1 scotch bonnet chopped and de-seeded
- 2-3 tablespoon hot water (30ml)
- 1 tablespoon dairy free butter (15g)
- 1 teaspoon all purpose seasoning (5g) see notes and tips
- black pepper and pink salt to taste
Instructions
To clean the callaloo
- Start by inspecting the callaloo leaves, any leaves with holes, too much debris or are dying should be discarded.
- Use a paring knife to peel/strip the thin membrane from the stalk of the callaloo bunch.
- The thicker/bumpy parts of the stalk should be chopped off and discarded (don't get rid of all of the stalk just the bad parts)
- Rinse the callaloo leaves and stalk several times.
- The callaloo leaves and stalk in a large bowl with cold water and sprinkle in some salt.
- Soak the leaves/stalk for about 20 minutes before rinsing off in cold water.
- Drain off the salt water and rinse the callaloo in a colander.
- Slice the stalks and chop the callaloo leaves (you may find it easier to roll and bunch a few together prior to chopping) then set aside in a medium sized bowl.
To cook the callaloo
- In a large frying pan, add the olive oil, saute the onion, scallion, garlic and red bell pepper until they are soft and translucent.
- Add the tomato, thyme and scotch bonnet pepper and continue to cook for about 2-3 minutes.
- Top with the callaloo and carefully fold it in.
- Steam the callaloo by pouring in the hot water.
- Reduce the heat to low, cover with the lid and steam the callaloo for 5-7 minutes or until tender.
- Remove the lid, add the butter then season with all purpose seasoning along with black pepper and pink salt to taste.
Notes
- It is crucial to soak the callaloo, this will help to shift any embedded debris that may not been easily seen.
- This is the recipe link for my home All Purpose Seasoning
- Remember this is the Jamaican version of callaloo and not to be mistaken for the Trinidadian/Dominican/Grenadian version that uses dasheen bush.
- Preparing fresh callaloo can be time consuming so you may want to do this in 2 steps i.e the night before.
- Season the callaloo to taste i.e you don't have to add tomato or all purpose seasoning etc..
- You may want to apply some oil to your hands as you are peeling the stems (sometimes it can cause discolouration).
- You will want to inspect the leaves first, removing any wilting, dead or leaves with holes in them.
- Feel free to chop the callaloo first then freeze down the rest of it.
- Callaloo does wilt as it cooks so what may seem like a lot initially, will minimise.
Nutrition
Calories: 109kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1772mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 31mg | Calcium: 40mg | Iron: 1mg