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Callaloo Recipe

A vibrant, healthy, and fresh way of cooking green leafy vegetables. This quick, easy, and delicious recipe is a great way to get healthy greens on the table with no complaints
Course Side Dish
Cuisine African, Caribbean
Diet Gluten Free
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 18kcal
Author Imma

Ingredients

  • 1 1.5-pound bunch (680g) callaloo (or kale or collards)
  • 2 thick strips bacon, cut in pieces
  • 3-4 cloves garlic, minced
  • 1 medium onion
  • ½ teaspoon smoked paprika
  • 1 sprig 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)

Instructions

  • Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for about 5-10 minutes or until finished with prep.
  • Proceed to slice the onions, mince the garlic, and dice the tomatoes. Set aside.
  • Remove callaloo from the water and cut it into chunks.
  • Place bacon in a saucepan and cook until crispy. Then add onions, garlic, and thyme, and stir for a minute or more.
  • Add tomatoes, scotch bonnet pepper, and smoked paprika. Sauté for 2-3 more minutes.
  • Finally, add the greens and salt, mix well, and steam for about 6-8 minutes or until leaves are tender. Add a bit of water as needed, adjust seasonings, and turn off the heat.
  • Using a sharp knife, cut both ends off the plantains. That will make it easier to grab the skin of the plantains. Then slit a shallow line down the long seam of the plantain, but 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 or drizzle a bit of cooking oil. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt and 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.

Notes

  • Crisp, fresh greens taste the best. Avoid wilted leaves, brown or yellow edges, blemishes, and slime. They should smell sweet, not sour.
  • Callaloo can be hard to find, but it is super easy to grow. Even if you just have a patio or room with lots of sunlight, all you need is a pot, dirt, sunlight, and seeds.
  • Here's how to make peeling the plantains easy: Start by cutting both ends off the plantain. Next, slit a shallow line down the plantain's long seam and peel by gently pulling the skin back.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 150g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg