Callaloo Recipe – Eats Now

Name: Callaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped yellow onions; 1 sweet potato, peeled and small diced; 2 teaspoons minced garlic; 1 to 1 1/2 teaspoons minced, seeded scotch bonnet pepper, depending upon taste; 1 teaspoon chopped fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 pound fresh callaloo leaves or spinach (about 8 cups of leaves), ribs/stems discarded, well rinsed, and chiffonaded; 3/4 cup unsweetened coconut milk; 3 cups water

Servings: persons

2 tablespoons unsalted butter
1 cup chopped yellow onions
1 sweet potato, peeled and small diced
2 teaspoons minced garlic
1 to 1 1/2 teaspoons minced, seeded scotch bonnet pepper, depending upon taste
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh callaloo leaves or spinach (about 8 cups of leaves), ribs/stems discarded, well rinsed, and chiffonaded
3/4 cup unsweetened coconut milk
3 cups water

1
In a large saute pan, melt the butter over medium-high heat.
2
Add the onions and cook, stirring, for 4 minutes.
3
Add the sweet potato, garlic, peppers, thyme, salt, and pepper, and cook stirring for 30 seconds.
4
Add the greens and cook, stirring for 1 minute.
5
Add the coconut milk and the water.
6
Cook, stirring, until the leaves and sweet potatoes are tender and the liquid is slightly reduced, about 10 minutes.
7
Remove from the heat and adjust the seasoning, to taste.
8
Serve hot or warm with rice and hot pepper sauce on the side.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 cup chopped yellow onions, 1 sweet potato, peeled and small diced, 2 teaspoons minced garlic, and more.

Yes, Callaloo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Callaloo

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