Callaloo Recipe – Eats Now

Name: Callaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound salt pork, cut into thin strips; 1/2 pound cubed boneless lean pork; 2 large onions, chopped; 1/2 Scotch bonnet pepper, seeded; Fresh thyme sprigs; 2 1/2 quarts chicken broth; 2 pounds fresh callaloo, kale or spinach, stems removed, washed and roughly chopped; 1/2 pound fresh okra, sliced; 1/2 pound fresh lump crabmeat, picked over for shells and cartilage; 1/2 cup sliced scallions; Salt and freshly ground black pepper; Cooked white rice, for serving, optional; Caribbean hot sauce, for serving, optional

Servings: persons

1/4 pound salt pork, cut into thin strips
1/2 pound cubed boneless lean pork
2 large onions, chopped
1/2 Scotch bonnet pepper, seeded
Fresh thyme sprigs
2 1/2 quarts chicken broth
2 pounds fresh callaloo, kale or spinach, stems removed, washed and roughly chopped
1/2 pound fresh okra, sliced
1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1/2 cup sliced scallions
Salt and freshly ground black pepper
Cooked white rice, for serving, optional
Caribbean hot sauce, for serving, optional

1
In a large Dutch oven or soup pot cook the salt pork, stirring, until it has rendered most of its fat.
2
Remove all but 2 tablespoons and add the pork cubes and onions and saute until the pork is browned and the onions are soft, 4 to 6 minutes.
3
Add the Scotch Bonnet pepper, thyme, chicken broth, and callaloo and cook, stirring to submerge the greens as they soften.
4
Once the greens have softened and fallen into the soup liquid, add the okra and continue to cook the soup at a low simmer until the greens are very tender and the okra is beginning to fall apart, 2 to 2 1/2 hours.
5
Season with salt and pepper to taste and stir in the crabmeat and scallions and cook for 5 minutes longer, then serve the soup in bowls over hot white rice if desired.
6
Pass the hot sauce at the table so that guests can adjust the seasoning to their taste.

316

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 13 ingredients. The key ingredients include: 1/4 pound salt pork, cut into thin strips, 1/2 pound cubed boneless lean pork, 2 large onions, chopped, 1/2 Scotch bonnet pepper, seeded, and more.

Yes, Callaloo falls under the Soups & Stews 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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