Callaloo Creamy Spinach and Okra
Dive into the bold, tropical flavors of the Caribbean with this Callaloo Creamy Spinach and Okra recipe—a vibrant, plant-based dish that’s both nutrient-packed and irresistibly delicious. This comforting creation features tender spinach and perfectly cooked okra simmered in a luscious coconut milk sauce, seasoned with aromatic thyme, scallions, garlic, and a hint of scotch bonnet pepper for an optional kick of heat. The balance of earthy greens and creamy richness makes it a versatile side dish or a satisfying vegetarian main course. Ready in just 35 minutes, this easy-to-make dish pairs beautifully with rice or can be enjoyed on its own for a wholesome, flavorful taste of the islands. Whether you’re seeking a new way to enjoy leafy greens or looking to explore Caribbean cuisine, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 4 cups fresh spinach
- 1.5 cups okra
- 1 cup coconut milk
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 chopped scallions
- 1 teaspoon, dried or 2 sprigs fresh thyme
- 1 tablespoon vegetable oil
- 0.5 seeded and finely chopped (optional for heat) scotch bonnet pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup water
Instructions
Rinse the fresh spinach thoroughly under cold water, drain, and set aside.
Wash the okra, trim the ends, and cut them into 1/2-inch pieces. Set aside.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion, garlic, and scallions to the skillet and sauté for 2-3 minutes until softened and fragrant.
Stir in the thyme and scotch bonnet pepper (if using), cooking for an additional minute.
Add the okra to the skillet, stir, and cook for 3-4 minutes to reduce its sliminess.
Pour in the coconut milk and water, then add the salt and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then add the spinach to the skillet in batches, stirring to wilt with each addition.
Cover the skillet with a lid and cook for 8-10 minutes, stirring occasionally, until the spinach and okra are tender and the sauce has thickened slightly.
Taste and adjust seasoning with more salt or pepper if needed.
Serve warm as a side dish alongside rice, or enjoy it on its own as a hearty vegetarian meal.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 28.7 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
