Callaloo, Jamaican greens

Published on February 26, 2020 | By
jamaican greens

The first time that I tasted callaloo was in Negril, Jamaica. Callaloo is served throughout the Caribbean islands. The greens are typically from the amaranth family. I substitute combinations of greens such as spinach, chard, kale and collards.  These intensely fiery sautéed greens served with fried plantains are perfect to accompany fish or grilled meats. They can also be a full meal with a side of rice.

The scotch bonnet pepper sets these greens on fire. I substituted jalapeños for the scotch bonnet pepper but feel free to turn up the heat to whatever temperature you prefer.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 16 - 18 oz of fresh greens ( spinach, kale, collard and/or spinach)
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 2-3 TBSP butter or ghee
  • ½ teaspoon smoked paprika
  • 1 tsp thyme
  • 1 fresh tomato, seeded and chopped
  • 1 whole scotch bonnet pepper or 2 jalapeños, seeded and minced, or a hot pepper of your choice
  • Salt and pepper to taste

Instructions

  1. Cut leaves and soft stems from the callaloo branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep. If you are using spinach, kale, chard or collards, prepare them as you usually would for cooking. Remove tough spines and stems and chop. Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
  2. Heat butter, oil or ghee in a large pot. Then add onions, garlic, and thyme and stir for about a few minutes or until soft.
  3. Add tomatoes and scotch bonnet pepper or minced jalapeños, Stir and let cook for a couple of minutes. Add smoked paprika. Sauté for about 2-3 more minutes.
  4. Finally add chopped greens and mix well with cooked onions and tomatoes. Allow the greens to begin to steam for about 10 minutes or until leaves are tender. Add a little bit of water as needed. Adjust seasonings and turn off the heat when greens are done.
  5. If you do not have plantains, you can substitute sweet potatoes to serve with the callaloo. I like to sauté cooked sweet potato slices with a little sprinkle of sugar on them to serve with the greens. A nice balance and contrast to the spicy callaloo.
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