Callaloo Recipe

🧂 Ingredients

• 1 bunch of callaloo

  about 1.5 pounds
• 1 tablespoon vegetable oil
• 1 medium onion

  chopped
• 1 medium bell pepper

  chopped (I use a red bell pepper)
• 5 cloves garlic

  minced
• 4 scallions

  sliced
• 1 large tomato

  chopped
• 1 scotch bonnet pepper

  chopped (or use a habanero pepper)
• 1 tablespoon adobo seasoning
• 1 teaspoon dried thyme

  or use 2-3 sprigs fresh
• 1 teaspoon chili flakes

  optional for spicy
• Salt and pepper to taste
• 1-2 cups chicken or vegetable stock

Instructions

• 1 Add the callaloo leaves with stems to a large bowl. Cover with cold water and
  let soak for 10 minutes. Rinse of any dirt and debris, then remove the leaves
  from larger stems and roughly chop. Set aside.
• 2 Heat the oil in a large pot or Dutch oven to medium heat. Add the onion and bell
  pepper. Stir and cook 5 minutes to soften.
• 3 Add the garlic, scallions, tomato, scotch bonnet, seasonings, thyme, optional
  chili flakes, and salt and pepper to taste. Cook for 2-3 minutes, stirring
  occasionally.
• 4 Add the chopped callaloo a handful at a time, stirring until it begins to wilt.
  When it is all incorporated, add the stock.
• 5 Simmer the pot for 10 minutes. Taste the leaves for doneness. You can simmer
  longer if you’d like for more tender greens. I usually go about 20 minutes,
  depending on the texture of the greens. Some greens will take longer, like
  collard greens, which are coarser.

Nutrition Info