Jamaican Steamed Callaloo Greens

Callaloo is a green leafy vegetable that is rich in iron, calcium and antioxidants. It is a Jamaican staple that is usually cooked with veggies and dried, salted fish for breakfast. Jamaican Steamed Callaloo Greens can also be served as a side or stuffed in a Jamaican veggie patty (hand pie). It is cooked with an array of other veggies including okra, tomatoes, onions, bell peppers, carrots and scotch bonnet pepper and can also be used in rice dishes, salads and stews. Callaloo can also be juiced and had as a drink.

However you decide to have it, you will be absolutely pleased and equally nourished by this green.

If Callaloo is the main, the sides can be yam, dumpling, green bananas, breadfruit, plantains or rice. The green can be likened to spinach but it doesn’t shrink the way spinach does. It doesn’t take very long to cook and shouldn’t be overcooked as it is best served with a bite and when it is still bright green.

It is hard to get fresh Callaloo outside of the Caribbean but many companies have started to can the green as an alternative. I prefer to use Spur Tree Spices canned Callaloo as I believe they are cleaned and cut better than other brands. The brine is also not too salty and the green is not overcooked, though it is canned.

For Jamaican Steamed Callaloo Greens you will need:

Tools:

• Large skillet
• Wooden Spoon
• Can opener
• Sharp knife
• Cutting board
• Colander

Print

Serves: 3 Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 can of Callaloo (drained)
• 1 medium white onion (diced)
• 1 medium carrot or 2 small carrots (julienned)
• 1 plum tomato (large dice)
• ½ a scotch bonnet pepper (minced)
• 4 sprigs of fresh thyme
• 1 veggie bouillon cube
• 1 tbsp olive oil or canola oil
• Pepper to taste

Instructions

1. Heat skillet on medium to high heat.
2. Add oil and let it get hot for about 1 minute.
3. Add onions and sauté for about a minute. Add carrots and let cook for about 2 mins until they begin to soften. Continue to stir the ingredients so that they do not stick to the pan or burn.
4. Add tomatoes, scotch bonnets, thyme and sauté until fragrant.
5. Add drained Callaloo to the pan and combine all ingredients.
6. Break apart the bullion cube with fingers and mix well into the greens.
7. Add fresh cracked pepper to taste.
8. Allow Callaloo to warm through for about 3-5 mins.

Serve hot with your choice of sides.

Notes

• You may add boiled salted fish to the Callaloo. If you do this, be sure to boil the salted fish at least twice to remove excess salt.
• I will cook an updated recipe that includes salted fish.

Music Credit: You Know by Jeff Kale