Callaloo Recipe
by Sommer Collier — last updated on Jan 15, 2026 
This Jamaican Callaloo Recipe is my go-to side when I’m craving a garlicky, rich, and soulful vegetable dish. The collard greens are earthy and perfectly spiced, and the best part? It’s all made in one pot for easy clean up!
When I’m craving a comfort food that’s hearty, nourishing, and veggie-forward, I turn to this Callaloo recipe — it always hits the spot. The tender collard greens are slowly simmered with a generous amount of spices, garlic, and onion, giving the final dish rich Caribbean flavors. It comes together so easily, and you can either enjoy it as a side dish to Island-inspired protein recipes, or as a main over a bowl of basmati rice. If you like my spicy collard greens recipe, then you’ll definitely love this dish with its signature Jamaican flair.
Samantha – ⭐⭐⭐⭐⭐ I’ve never been a fan of collard greens…until this recipe! So much flavor and so simple to make. Thank you!
Sommer’s Recipe Highlights
Perfectly Spiced – This wilted greens recipe has just the right amount of aromatics and spices for a deep, satiating taste. Even the most heat-averse eaters will love this dish.
Versatile – I have found you can use any type of rustic greens you like to make this recipe, so use up your garden bounty or buy the fresh greens on sale. Also, these savory stewed greens are perfect to pair with Caribbean chicken, beef, fish, or simply rice. Personally, I love it with Southern American mains, too.
One Pot Wonder – I love recipes with complex flavors, but there really is nothing more tiring than having a lot of pots and dishes to clean up. That’s another reason why I think this is the perfect side dish — it’s all made in a single pot with minimal effort.
Key Ingredients and Tips
- Fresh greens – Fresh greens like amaranth, collards, mustard greens, swiss chard, and/or spinach are the heart of this dish. You can use one type or a combination. Make sure to clean the greens in cold water to remove sand, and cut out the stalky stems.
- Butter – I love using unsalted butter because it adds richness without extra sodium. You can use olive oil instead, if needed.
- Sweet onion – I love to use peeled and chopped sweet onion as the base for this veggie dish. It adds a really bold, savory flair to each bite.
- Red bell pepper – These collard greens need color, and red bell peppers do just that! They also add a little extra sweetness.
- Tomato – To create that saucy texture, I always go for fresh tomatoes that I’ve cut into wedges. I think the fresh kind is so much better than the pureed canned version — you can really taste the difference.
- Habanero pepper – And now for that signature heat, I love to use a habañero pepper or scotch bonnet pepper, whichever you prefer! If you are sensitive to spice, omit the pepper.
- Dried thyme – This really gives the greens a subtle earthy signature flavor.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Sauté the veggies – I set a large pot over medium heat and get the butter melting. Now it’s time to build that delicious savory base, so I add in the onions and red bell pepper, and cook them until they’re softened. The smells are incredible! Now, I add in the tomatoes, scallions, garlic, and the entire habañero, and I let all of that simmer for a few minutes.
Load in the greens – Once all the vegetables are soft and tender, I mix in the dried thyme, broth, and a pinch of salt and pepper. And finally, it’s time to start loading in those rustic greens! I add them in a handful at a time, and let them wilt a bit before adding more.
Simmer – Once all the greens are in the pot, I let that all simmer together for another 45 minutes over medium-low heat. I always make sure to stir every so often so that the veggies don’t stick together or to the bottom of the pot.
Serve – Before I get to plating, I remove that entire habañero pepper from the pot and set it aside. That way, you get the deep smoky heat without fire in your mouth. I love to serve this dish warm!
Expert Tips
Soak the callaloo greens in water prior to cooking them! This will help them to get thoroughly clean and any unseen debris will fall off. If you are using any green with a large, stiff stem, you will want to remove the stems as they can be tough even after cooking.
Recipe Variations
- Extra spicy – To boost the heat, chop the habanero pepper and leave it mixed in, seeds and all.
- Bacon – Stir in some chopped bacon along with the onion to get a delicious smoky flavor.
- Coconut milk – To make this dish creamier, swap some of the vegetable broth with a bit of coconut milk.
Serving Suggestions
These Jamaican-style greens are hearty enough to be enjoyed on their own, but they also pair great with a few of these Caribbean and southern dishes, too:
- Jerk chicken thighs
- Brown stew chicken
- Original Jamaican curry chicken
- Baked ham recipe with apples
- Southern fried okra
- Jalapeño hushpuppies recipe
- Best homemade mac and cheese
Frequently Asked Questions
Not exactly… If amaranth is not available, Jamaican callaloo is made with a blend of spinach and collard greens – or other hearty greens. So it can have spinach, but it isn’t just spinach.
Totally! This Callaloo dish actually tastes better if you make it ahead of time.
Storing
These Jamaican greens 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.
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More Vegetarian Side Dishes You Might Like:
Callaloo Recipe
Video
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.
So good. Served with cauliflower rice to lower carbs.
Jamaican Callaloo is so unique with its peppery flavor and is the perfect vegetable to go with the Rice & Peas, Curry Chicken or Brown stew chicken
I live in JA for 18 years and loved the cuisine, I’ll give this recipe a try to see how it compares.
many thanks Sommer :)
My husband lovesss stewed greens, so I gave this recipe a shot, new fave!! Thank you!
Great recipe
I’ve never been a fan of collard greens…until this recipe! So much flavor and so simple to make. Thank you!
These have so much flavor! They were the perfect side dish for grilled meat!
the flavors of these stewed greens are amazing and I can finally say that I found out that I actually like them! thank you for sharing