Yoribang
Side dishCaribbeanFree to use

Callaloo

Leafy greens simmered with onion, thyme, and coconut milk. A staple across the Caribbean.

Serves 4

Prep 10 min

Cook 25 min

Callaloo
Photo: https://www.flickr.com/photos/67276179@N08/, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 2 lb callaloo, amaranth leaves, or spinach, chopped
  • 2 tablespoons oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 sprigs thyme
  • 1 tomato, chopped
  • 1 can (13.5 oz) coconut milk
  • 1 teaspoon salt
  • 1 scotch bonnet pepper, whole, optional
  • 1/4 teaspoon black pepper

Steps

  1. Step 1. Cook the onion and garlic in the oil for 4 minutes. Add the tomato and thyme for 2 minutes.

  2. Step 2. Add the greens in batches and stir until wilted.

  3. Step 3. Pour in the coconut milk, salt, and whole pepper. Simmer for 15 minutes until tender.

  4. Step 4. Remove the pepper and thyme and season with black pepper.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.