Callaloo Jamaican Style – A vibrant, healthy and fresh way of cooking leafy vegetables. Quick, easy and delicious!
 
Are you bored with spinach, or kale or looking for a new way to prepare it? Here is a vibrant and fresh way of making kale, spinach and definitely using this Amazing  vegetable- Callaloo.
If you have never heard of Callaloo, I would say it is what some West Africans Countries  call greens. That’s the only way, I ever heard anyone call these leafy vegetables until, I moved to the United States. And there it is disguised as Callaloo. Also widely known in the Islands as  Callaloo in the Islands.Â
For those that  are curious and want to know more it belongs to the Amaranth family.Â
Be on the look out! It is one of those vegetables that easily gets mixed up with other vegetables – especially cocoyam /Malanga leaves and even spinach.
 I am super excited that it is readily available  in most Caribbean Markets, and quite a few other markets . There is even an Indian market  – walking distance from my place, that sells fresh Callaloo. Yeah, lucky me!
 
What I enjoy  most is the different ways you can whip it up; in stews, soups, stir fry and even with rice – it is quite versatile.
Here it is prepared- Jamaican style, Â slightly steamed, quick, easy . Spiced up with , thyme, garlic and smoked paprika- Simple. And Simply delicious! Convenient for weeknight meal.
 
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Switch out the bacon for smoked turkey, chicken or omit completely , for a vegan meal.Â
Although Callaloo  is usually serve with dumplings and boiled plantains, I prefer  pan-fried plantains- a healthy variation on the usual fried plantains . Plantains are deep-fried in a significant amount of oil. This version is equally as delicious, without the excessive calories.
Enjoy!
Watch How To Make It
Callaloo Jamaican Style Recipe
Ingredients
- 1 bunch of fresh Callaloo kale, collard greens (about 11/2 pound)
- 2 thick bacon strips cut in pieces
- 3-4 garlic cloves minced
- 1 medium onion
- ½ teaspoon smoked paprika
- 1 sprig of fresh thyme
- 1 fresh tomato
- 1 whole scotch bonnet pepper
- Salt and pepper to taste
- 3- 4 ripe plantains
- cooking spray- or very little cooking oil
- Salt and pepper optional
Instructions
- Cut leaves and soft stems from the callaloo branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.
- Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
- Remove callaloo from water cut in chunks.
- Place bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more
- Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
- Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.
- Slice the plantain into medium size lengthwise slices and set aside.
- Coat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper.
- Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
- As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.
- Remove and serve with callaloo
Nutrition Information:
Barbara says
Thanks for the recipe! I am Cuban and worked in Jamaica as a teacher. I never saw this plant here until yesterday! I just picked it and ran into internet for the recipe as I had almost forgotten how to cook it. Thanks, I found this site. Appreciated!
ImmaculateBites says
Awesome! Glad it was of help.
Monica Colvin says
I found some at our co-op and hear that you can find it at Asian stores. It’s also amaranth.
Caroline says
This was delicious! I used some frozen kale and habanero hot sauce in place of the scotch bonnet. I will definitely make this again.
ImmaculateBites says
Awesome! Thanks!
Mel says
I found your site recently and have greatly enjoyed your recipes. They are clearly written and have given me a starting point for making these dishes when I’m craving Caribbean food and can’t make it home lol. My family is from Trinidad and Tobago. Callaloo is a fragrant soup often made with crab and served with rice.
ImmaculateBites says
So happy I could be of help. Thanks for taking time out to share your thoughts.
Cordelia says
Your recipe is quick and easy. I use it and increase the amounts as I prepare it for a large party of 50+people. I’ve been using it for about 3 years and its always a hit. Thank you for having this trusted site.
imma africanbites says
Woow! Amazing! Thank you for letting me know and for the continued support. =)
Stuart says
Hi! I can only find canned Callaloo. Would that work?
ImmaculateBites says
Hi Stuart ,The texture would be off . It’s best to use fresh for this recipe.
MallyBoo says
I have made this with canned callaloo and it was AMAZING! I’ve never had fresh callaloo before, so if you have maybe Imma is right about textures but MY GOD it tasted so good I’m making it for the hundredth time tonight!
Rossann Baker says
Stuart where do you find your canned Callaloo.
What does one look for when they purchase fresh callaloo.
I love it and can never find it.
Imma Adamu says
Hi Rossann, just wanted to help out a little. Especially with the quarantine, Amazon has become my new best friend, they have canned and fresh callaloo. It might be worth a shot to try them out. Let me know what happens
Linda Wilson says
Well I’m on my way to the market to try this delicious looking recipe! I can’t wait i”ll let you know how it came out and by the way your plantains looks delicious. Thank you for sharing!
Patricia says
Delicious!! My husband, who’s Jamaican, loved it too! Callaloo is not available in our small town in Ontario but we recently went to a big city where they had nice, fresh bunches. Yay! Thanks for this excellent recipe.
imma africanbites says
Wohooo! Glad it turned out great for you, Patricia.
Lala says
Thanks so much for the recipe- I made this last week. I used cod fish after I soaked it a few times and spinach instead of the bacon and Callaloo. My family loved it. So good, I wish I made more. I’m making it again tonight and tripling the ingredients and will use kale instead of spinach. This might be the 4th recipe I’ve used from you. Love them!
imma africanbites says
Thank you for all the kind words, Lala! I love your own touch to this recipe. Keep it up!