Jamaican Callaloo Recipe

5 stars (6 reviews)

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 Time15

Cook Time50

Total Time1 5

Course: Side Dish

Cuisine: Caribbean, Jamaican

Servings: - 8 servings

Calories: 120kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

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.

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