Callaloo
Here's a recipe for Callaloo, a popular Caribbean dish made with leafy greens and coconut milk.
Ingredients
- 1 lb Callaloo leaves fresh, substitute with spinach or Swiss chard if not available
- 1 can coconut milk
- 1 onion chopped
- 2 cloves of garlic minced
- 1 tbsp thyme leaves fresh
- 1 scotch bonnet pepper seeded and chopped (optional)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Wash the Callaloo leaves thoroughly in cold water and remove any tough stems. Roughly chop the leaves into small pieces.
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onions, minced garlic, thyme leaves, and scotch bonnet pepper (if using). Cook for 2-3 minutes until the onions are translucent and fragrant.
- Add the Callaloo leaves to the pan and stir to combine with the onions and garlic. Cook for 5-7 minutes until the leaves have wilted and reduced in volume.
- Pour in the can of coconut milk and stir to combine with the Callaloo mixture. Season with salt and black pepper to taste.
- Reduce the heat to low and simmer the Callaloo for 10-15 minutes, stirring occasionally. The mixture should thicken slightly and the flavors will meld together.
- Once the Callaloo is cooked, remove it from the heat and let it cool for a few minutes. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
Notes
Serve the Callaloo warm with rice or bread as a side dish or as a main dish with a protein of your choice.
Nutrition
Calories: 945kcalCarbohydrates: 27gProtein: 10gFat: 96gSaturated Fat: 74gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 2383mgPotassium: 1127mgFiber: 4gSugar: 5gVitamin A: 441IUVitamin C: 39mgCalcium: 145mgIron: 15mg
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