Jamaican Callaloo Recipe
Whether you’re new to Jamaican cuisine or grew up on it, this Jamaican callaloo recipe is one you’ll come back to again and again. It’s easy to make and absolutely delicious!
INGREDIENTS
- 1½-2 pounds Callaloo, washed and chopped
- 2 tablespoons Cooking oil
- 1 medium Onion, chopped
- 1 medium Tomato, diced
- 2 cloves Garlic, minced
- 3 stalks scallion, chopped
- ½ Red bell pepper
- 3 sprigs fresh thyme
- 1 teaspoon All-purpose seasoning
- Salt and black pepper, to taste
- 2 tabespoons Butter
- 1 Scotch bonnet pepper, seeds removed and chopped
- 2 tablespoon hot water
INSTRUCTIONS
Clean the Callaloo:
- Inspect the leaves: Go through the callaloo bunch and remove any leaves that are damaged, full of holes, or turning yellow.
- Strip the stalks: Use a small paring knife to peel off the thin, stringy membrane from the stalks.
- Trim the stalks: Cut off and discard the thick or bumpy ends of the stalks. Keep the rest — they’re edible and full of flavor!
- Soak and rinse: Place the leaves and stalks in a large bowl of cold water. Add a tablespoon of salt and let them soak for 20 minutes.
- Rinse again: Drain off the salty water, then rinse the callaloo thoroughly under cold running water using a colander.
- Chop and prep: Slice the stalks into small pieces. Roll the leaves into a bunch and chop them up. Set everything aside in a bowl, ready for cooking.
Cook the Callaloo:
- Sauté: In a large frying pan, heat the cooking oil over medium heat. Add the onion, scallion, garlic, and red bell pepper. Cook for a few minutes until they’re soft and fragrant.
- Add flavor: Stir in the chopped tomato, thyme, and Scotch bonnet pepper. Cook for another 2–3 minutes.
- Add the callaloo: Place the chopped callaloo on top and gently fold it in to mix with the other ingredients.
- Steam: Pour in a splash of hot water (about 2–3 tablespoons). Reduce the heat to low, cover the pan, and let the callaloo steam for 5–7 minutes, or until it’s tender and wilted.
- Season and finish: Remove the lid. Add a small knob of butter, then season with all-purpose seasoning, black pepper, and pink salt to taste. Stir everything together and serve warm.
NOTES
- Soak the callaloo before cooking because this helps to remove any dirt or tiny debris that might be hidden in the leaves and stems. Make sure to rinse it well after soaking.
- This recipe is for Jamaican callaloo, so don’t confuse it with the version made in Trinidad, Dominica, or Grenada, which uses dasheen bush (taro leaves) instead.
- Prepping fresh callaloo can take some time, so you might find it helpful to break it into two steps — clean and chop it the night before, then cook it the next day.
- When peeling the stems, it’s a good idea to rub a little oil on your hands. This helps prevent any staining or discoloration from the stalks.
- Always inspect the leaves carefully before using. Remove any that are wilted, dried out, or full of holes.
- If you have more callaloo than you need, chop it and freeze the rest. It holds up well and makes cooking easier next time.
- Just remember, callaloo shrinks as it cooks. A big bowl might look like too much at first, but once steamed, it reduces a lot — so don’t be afraid to add a lot to the pot.
- Adjust the amount of Scotch bonnet you use or leave it out entirely for a milder dish.