Callaloo
Leafy green stew often with okra and coconut milk.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Callaloo to your week, check it against your household's allergens, and build the shopping list automatically.