Jamaican Callaloo Recipe
User Reviews
5
Jamaican Callaloo Recipe
Description
The Jamaican Callaloo Recipe uses a blend of fresh greens—typically amaranth or substitute mixtures like spinach and collard greens—to create a deeply flavorful vegetable stew. Aromatics including chopped onion, red bell pepper, garlic, and scallions are sautéed in butter or oil with a whole habanero pepper to build a flavorful base. Tomato wedges and dried thyme add body and herbal hints.
The method involves adding the greens gradually to the pot allowing them to wilt before adding more, then simmering all contents covered for 30 to 45 minutes to develop tenderness and meld flavors. The whole habanero pepper is removed before serving to avoid excessive heat. The dish is seasoned with salt and pepper to taste.
Callaloo is traditionally served warm as a side dish alongside other southern or Caribbean favorites. Using a half spinach, half collard green blend works well where classic callaloo greens are unavailable. It keeps well refrigerated for up to five days and reheats gently with added water if needed.
This recipe is best eaten freshly prepared to enjoy the tender greens and vibrant flavors. To reheat, use a microwave in short intervals or the stovetop with a splash of water to maintain moisture.
Ingredients
- 16 cups greens roughly chopped (amaranth, collards, spinach, fresh
- 3 tablespoons butter or olive oil
- 1 sweet onion peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 large tomato cut into 4 wedges
- 1 cup scallions chopped
- 3-4 cloves garlic minced
- 1 habanero pepper scotch bonnet
- 1 teaspoon thyme dried
- 2 cups vegetable broth
- salt
- black pepper
Instructions
- Set a large 6 to 8-quart pot over medium heat. Add the butter, chopped onions, and chopped bell pepper to the pot. Sauté the onions and peppers for 2 to 3 minutes. Then mix in the tomato wedges, chopped scallions, garlic, and add one whole uncut habanero to the pot. Sauté another 3 to 4 minutes to soften.
- Once the aromatic vegetables are soft and tender, add the dried thyme, broth, 1 teaspoon of salt, and half a teaspoon of pepper. Stir well, then start adding fresh chopped greens to the pot by the handful. Stir several handfuls of greens into the pot, letting them wilt down for a minute, before adding more.
- Once all 16 cups of greens are in the pot, cover and simmer on medium-low for 30 to 45 minutes, stirring occasionally.
- Remove the habanero pepper from the pot. Taste, and salt and pepper as needed. Serve warm with southern or Caribbean dishes.
Notes
- If unavailable, use a mixture of fresh spinach and collard greens to mimic traditional callaloo.
- Prepare and enjoy freshly warm for optimal flavor and texture.
- Store leftovers in a sealed container in the refrigerator for up to 4-5 days.
- Reheat on stovetop or in microwave with a small amount of water to restore moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 0.5c | |
| Calories | 120kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 384mg | 16% |
| Potassium | 421mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 6141IU | 123% |
| Vitamin C | 71mg | 79% |
| Calcium | 257mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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