Callaloo Recipe – Immaculate Bites

What makes Callaloo different from other greens?

Technically, callaloo is amaranth or taro leaf. However, depending on where you are in the Caribbean, there are other green leafy plants called callaloo. That’s one difference, and it definitely has that classic “greens” flavor found in kale, spinach, or collard greens. But what sets callaloo apart is the preparation. Think delicious Southern greens cooked in a way that imparts a rich Caribbean flavor.

recipe ingredients

1. Callaloo – Look for it at your local Caribbean or Indian market, or substitute with kale, collard greens, or spinach. If you can’t get it fresh, you can use canned, but the texture will be different.
2. bacon – Leafy greens are always best served with fatty meats for flavor and body. Of course, you can substitute the bacon with another protein such as salted cod, ham hock, or smoked turkey.
3. spices – Smoked paprika and fresh garlic and thyme enhance the taste.
4. vegetable – Onions, Scotchbonnet peppers and tomatoes add fresh flavor and spiciness.
5. Plantain – A must-have high-carb side for callaloo.

how to make callaloo

Callaloo

• preparation of callaloo – Cut the leaves and tender stems from the callaloo branches and soak them in a bowl of cold water for 5-10 minutes or until the prep work is done. (Photo 1-2)
• preparation seasoning – Next, chop the onion, mince the garlic, and dice the tomato. set them aside.
• Chop callaloo – Remove callaloo from water and cut into small pieces. (Photo 3)
• fry bacon and seasoning – Place the bacon in a pan and fry until crispy. Then add the onion, garlic and fresh thyme and stir for about 1 minute. (Photos 4-6)
• add spices – Add tomatoes, scotch bonnet peppers and smoked paprika. Sauté for an additional 2-3 minutes. (Photos 7-8)
• steam callaloo – Finally, add the vegetables and salt, mix well and steam for 6-8 minutes until the leaves are soft. Add a little water if necessary. Combine the seasonings and turn off the heat. (Photo 9)

Plantain

• leather – Peel the psyllium with a sharp knife.
• slice Cut them lengthwise into medium-sized slices and set aside.
• coat A large frying pan with a spray of cooking oil. Liberally spray the top of the plantains with oil spray and sprinkle with salt and freshly ground pepper.
• fry – Fry the plantains over medium heat, shaking the pan every few minutes to spread them evenly. (Photo 10)
• brown – Once the plantains are browned, continue adding cooking oil spray, salt and pepper (if needed) until desired color and texture.
• serve – Remove the callaloo and serve.

recipe variations

1. This recipe can easily be made vegan, but omits the bacon. sautéed mushrooms A great addition. Easy! 😉
2. If you don’t like spicy foods, omit the Scotch Bonnet Pepper. Sweet bells or banana peppers can be substituted.
3. You can prepare the plantains however you like. You can deep-fry them for extra flavor, or bake them for healthier options.
4. Salt cod goes great with this recipe. Soak it several times, then crush it and add it to the chopped callaloo.

tips and tricks

1. Crispy, fresh vegetables taste the best. Avoid wilting leaves, brown or yellow edges, blemishes and slime. It should smell sweet, not sour.
2. Callaloos can be difficult to find, but they are very easy to grow. Even if you just have a sunny patio or room, all you need is a pot, soil, sunlight, and seeds.
3. Here’s how to make the psyllium easier to peel. First, cut off both ends of the plantain. Next, cut a shallow line into the long seam of the plantain and gently pull the skin to remove the skin.

advance instructions

It’s okay to make callaloo the day before you plan to eat it. Regarding the side fried plantains It tastes much better fresh, so try it just before serving. Store the callaloo in an airtight container in the refrigerator according to the greens recipe instructions. Reheat over medium heat until warm and serve!

How to eat and store

Enjoy this freshly baked, piping hot deliciousness in deep-fried food or grilled bananas For optimum taste. Then, store the remaining callaloo in an airtight container in the refrigerator for 3-5 days.

I like to warm my callaloo on the stove over medium heat, but you can also use the microwave. We recommend heating at /177°C for a few minutes. It helps keep them crispy and delicious! 👌

Frequently Asked Questions

What we offer with Callaloo

Traditionally, Callaloo has boiled gyoza When fried plantains, but I’ve found it goes well with many dishes.I like that cajun whole roast chicken And a bowl of white rice. Jamaican rice and peas A perfect entree if you want to eat almost no meat.

You can enjoy it with anything collard greenlike that skillet cornbread When fried chickenAnd don’t forget sweet iced tea.😉

Try more delicious Jamaican recipes

Conclusion

Healthy eating doesn’t always taste good. Have you ever visited Jamaica and tried callaloo with sauce? I am always happy to hear from you! 🫶

see how to make

This blog post was originally published in August 2014 and has been updated with additional tips, new photos and videos.