Ingredients
2 tbsp. unsalted butter
1 tbsp. neutral or coconut oil
1 small yellow onion, finely chopped
3 cloves garlic, finely chopped
2 lb. fresh callaloo, tough stems discarded and leaves and tender stems roughly chopped, or 2 (19-oz.) cans callaloo, strained and rinsed
2 Roma tomatoes, seeded and chopped
1 Scotch bonnet pepper, seeded and chopped
1 fresh sprig thyme
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a large skillet over medium heat, heat butter and oil. Cook onion and garlic, stirring occasionally, until almost translucent, 4 to 6 minutes.Step 2Add callaloo, tomatoes, Scotch bonnet pepper, and thyme. Increase heat to medium-high and cook, stirring occasionally, until fresh callaloo is wilted, 3 to 5 minutes, or canned callaloo is heated through and steaming, 7 to 10 minutes; season with salt and pepper.
A simple green packed with potassium, vitamin A, and many other nutrients, callaloo is a great option for any healthy meal. Bell peppers and other vegetables can also be sautéed with the callaloo for another dimension of flavor. This recipe calls for fresh callaloo, but canned callaloo is often used in Jamaican households and can be found in most Caribbean specialty stores, Latin supermarkets, and even Walmart. (Barring that, fresh spinach or Swiss chard are worthy substitutes.) If you’re lucky enough to get fresh callaloo, then all you have to do is discard the tough stems, peel the tender ones, and chop the peeled stems and leaves. Have you made callaloo? Let us know how it goes in the comments below!
