Callaloo

Callaloo

Simmered leafy greens with coconut milk and okra make a rich, savory Caribbean side.

Total 45 min Makes 4 servings Calories 210/serving

Dietary

Wheat free, Dairy free, Nut free

This Caribbean staple stews callaloo or amaranth greens with okra, coconut milk, and Scotch bonnet pepper into a deeply savory, silky side dish. Salted meat and aromatic thyme round out the pot, which is traditionally served alongside rice, fried fish, or crab. It comes together in one pot and freezes well for later meals.

Ingredients

  • 2 bunches callaloo or amaranth greens, stemmed and chopped
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 green onion, sliced
  • 2 sprigs fresh thyme
  • 6 ounces okra, sliced
  • 4 ounces salted pigtail or salted beef, diced and soaked
  • 1 cup coconut milk
  • 1/2 cup vegetable or chicken stock
  • 1 Scotch bonnet pepper, whole
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Method

  1. Soak the diced salted meat in warm water for 10 minutes, then drain and rinse to remove excess salt.

  2. Wash the callaloo or amaranth greens thoroughly and chop into 1-inch pieces, discarding tough stems.

  3. Heat the vegetable oil in a 6-quart saucepan over medium heat, then add the onion and cook until softened, about 3 minutes.

  4. Stir in the garlic and green onion and cook until fragrant, about 1 minute.

  5. Add the soaked salted meat, thyme, okra, and whole Scotch bonnet pepper to the pot and stir to combine.

  6. Pour in the coconut milk and stock, then add the chopped greens, salt, and black pepper, stirring to combine.

  7. Bring to a simmer, then cover and cook, stirring occasionally, until the greens are very tender and the mixture has thickened, about 30 minutes.

  8. Remove the Scotch bonnet pepper and thyme sprigs, taste and adjust salt, then serve hot.

Rate this recipe

★ 4.0 (1)

Callaloo

This Caribbean staple stews callaloo or amaranth greens with okra, coconut milk, and Scotch bonnet pepper into a deeply savory, silky side dish. Salted meat and aromatic thyme round out the pot, which is traditionally served alongside rice, fried fish, or crab. It comes together in one pot and freezes well for later meals.

45 min 4 servings 210 cal

Ingredients

  • 2 bunches callaloo or amaranth greens, stemmed and chopped
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 green onion, sliced
  • 2 sprigs fresh thyme
  • 6 ounces okra, sliced
  • 4 ounces salted pigtail or salted beef, diced and soaked
  • 1 cup coconut milk
  • 1/2 cup vegetable or chicken stock
  • 1 Scotch bonnet pepper, whole
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Method

  1. 1

    Soak the diced salted meat in warm water for 10 minutes, then drain and rinse to remove excess salt.

  2. 2

    Wash the callaloo or amaranth greens thoroughly and chop into 1-inch pieces, discarding tough stems.

  3. 3

    Heat the vegetable oil in a 6-quart saucepan over medium heat, then add the onion and cook until softened, about 3 minutes.

  4. 4

    Stir in the garlic and green onion and cook until fragrant, about 1 minute.

  5. 5

    Add the soaked salted meat, thyme, okra, and whole Scotch bonnet pepper to the pot and stir to combine.

  6. 6

    Pour in the coconut milk and stock, then add the chopped greens, salt, and black pepper, stirring to combine.

  7. 7

    Bring to a simmer, then cover and cook, stirring occasionally, until the greens are very tender and the mixture has thickened, about 30 minutes.

  8. 8

    Remove the Scotch bonnet pepper and thyme sprigs, taste and adjust salt, then serve hot.