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Jamaican Callaloo Recipe
Tangy, earthy, and spicy stewed Jamaican collard greens are a delicious vegetarian side dish! This classic Caribbean recipe is easy to make low and slow in one pot.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6 - 8 servings
Calories: 120 kcal
Course:
Side Dish
Cuisine:
Jamaican , Caribbean
Ingredients
- 16 cups fresh greens roughly chopped (amaranth, collards, spinach)
- 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 chopped scallions chopped
- 3-4 cloves garlic minced
- 1 habanero pepper scotch bonnet
- 1 teaspoon dried thyme
- 2 cups vegetable broth
- salt and 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.
Cup of Yum
Notes
- Callaloo is hard to find in most of the United States. I use a blend of half fresh spinach leaves and half collard greens, from one bunch of collards and a 6-ounce package of fresh spinach.
- Callaloo is hard to find in most of the United States. I use a blend of half fresh spinach leaves and half collard greens, from one bunch of collards and a 6-ounce package of fresh spinach.
- The stewed greens are best to enjoy freshly made and warm. However, they will keep well for up to 4 or 5 days in the refrigerator in a sealed container. Reheat in the microwave in short bursts, or in a saucepan on the stovetop. Add a splash of water as necessary.
Nutrition Information
Serving
0.5c
Calories
120kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
384mg
(16%)
Potassium
421mg
(12%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
6141IU
(123%)
Vitamin C
71mg
(79%)
Calcium
257mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 120
% 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.