Callaloo

Jamaican Callaloo is a very popular local staple green leafy vegetable, delicately prepared with onions, garlic, tomatoes, thyme, sweet peppers and our local scotch bonnet peppers. It is perfectly healthy side dish for a tropical breakfast, lunch or dinner

Prep: 10 mins

Cook: 1 hr

Total: 1 hr 15 mins

Servings Size: 10

Jamaican

INGREDIENTS

4 cups Callaloo chopped and tightly packed.
1 tablespoon Olive oil or coconut oil.
1 small Onion, chopped
2 cloves Garlic, minced or 1/4 teaspoon Ja Blends & Spices Scotch Bonnet Garlic powder.
2 green onions, chopped.
2 sprigs thyme.
1 medium tomato, chopped.
Salt to taste
1 Scotch Bonnet Pepper whole or 1/4 teaspoon Ja Blends & Spices Scotch Bonnet Pepper Powder.
2 tablespoons water

Callaloo

Back to

Our Recipes

INSTRUCTIONS

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 or Ja Blends & Spices garlic powder, spring onion, thyme, tomato, and scotch bonnet pepper or Ja Blends & Spices Scotch Bonnet pepper on medium heat, sauté; until onion is translucent. Add Callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.