Caribbean

Callaloo

Name: Callaloo
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 bunch callaloo leaves (or 10 oz spinach); 1 cup okra (sliced); 1 cup coconut milk; 1 small onion; 2 cloves garlic; 1 sprig thyme; 1 scotch bonnet pepper (whole)

Leafy green stew often with okra and coconut milk.

30 minutes

Serves 4

Side

Contains common allergens

Dairy

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Instructions

5 steps

1
Prepare the greens: Thoroughly wash the callaloo leaves, strip the stalks, and chop the leaves and tender stems very finely.

2
Sauté aromatics: In a large pot, heat 1 tbsp of coconut oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant (about 3 minutes).
3
Combine ingredients: Add the chopped callaloo, sliced okra, fresh thyme, and the whole scotch bonnet pepper (do not burst the pepper unless you want intense heat) to the pot.
4
Simmer in milk: Pour in the coconut milk, season with salt and black pepper, and bring to a gentle simmer.
5
Cook down: Cover the pot and cook for 15-20 minutes, stirring occasionally, until the greens are tender and the liquid has reduced to a thick, flavorful sauce. Remove the scotch bonnet and thyme sprig before serving.

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