Jamaican Callaloo Recipe

• 1 lb fresh callaloo leaves (or substitute with Swiss chard or spinach), washed and chopped
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 scallions, thinly sliced
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper, deseeded and finely chopped (use gloves)
• 1 medium tomato, diced
• 1/2 red bell pepper, diced
• 1/2 cup coconut milk (full-fat, unsweetened)
• 1/2 tsp fresh thyme leaves
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp smoked paprika
• 1/2 cup diced okra (optional, for authenticity and texture)
• 1 tbsp unsalted butter
• Juice of 1/2 lime
• 1/4 cup vegetable or chicken stock (preferably homemade)

Jamaican Callaloo Instructions

1. Thoroughly wash the callaloo leaves in several changes of cold water to remove any grit or dirt, then shake off excess water and pat dry with a clean towel.
2. Remove any tough stems from the callaloo, then stack the leaves, roll them tightly, and slice into thin ribbons. Chop any tender stems into small pieces.
3. Finely dice the yellow onion, thinly slice the scallions, mince the garlic cloves, deseed and finely chop the Scotch bonnet pepper (wear gloves), dice the tomato and red bell pepper, and, if using, dice the okra.
4. Heat the extra-virgin olive oil in a large, deep skillet or Dutch oven over medium heat until shimmering.
5. Add the diced onion and sauté for 2-3 minutes until softened and translucent.
6. Stir in the scallions, minced garlic, and chopped Scotch bonnet pepper, and cook for another 1-2 minutes until fragrant.
7. Add the diced tomato and red bell pepper, and cook for 2-3 minutes until the vegetables begin to soften and release their juices.
8. Sprinkle in the fresh thyme leaves, ground allspice, smoked paprika, and black pepper, stirring to combine and bloom the spices for 1 minute.
9. Add the chopped callaloo (and okra, if using) to the pot, stirring well to coat the greens in the aromatic mixture.
10. Pour in the coconut milk and vegetable or chicken stock, then sprinkle with sea salt. Stir to combine all ingredients thoroughly.
11. Reduce the heat to low, cover the pot, and let the callaloo simmer gently for 10-12 minutes, stirring occasionally, until the greens are tender and the flavors have melded.
12. Uncover the pot, add the unsalted butter, and stir until melted and incorporated. Taste and adjust seasoning with more salt or black pepper if needed.
13. Remove from heat and squeeze the juice of half a lime over the callaloo, stirring to distribute the brightness evenly.
14. Serve hot as a side dish or main, ensuring each serving has a bit of the creamy coconut broth and tender vegetables.