Jamaican Callaloo Greens
Experience the vibrant flavors of the Caribbean with this authentic Jamaican Callaloo Greens recipe, a delicious and nutritious side dish bursting with flavor. Made with tender callaloo leaves—or easily substituted with spinach or amaranth greens—this dish is infused with aromatic thyme, garlic, and scallions, along with the bold heat of scotch bonnet pepper for a zesty kick. Sautéed in rich coconut oil and simmered to perfection with fresh tomatoes and bell peppers, these greens are a savory, nutrient-rich delight that pairs perfectly with rice, fried dumplings, or roasted breadfruit. Ready in just 35 minutes, this vegan-friendly recipe is a quick and easy way to bring a taste of Jamaica to your table! Keywords: Jamaican Callaloo Greens, Caribbean side dish, vegan greens recipe, easy callaloo recipe.
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Recipe Information
Ingredients
- 1 pound callaloo (or amaranth greens/spinach as a substitute)
- 1 medium, finely chopped onion
- 2 stalks, finely chopped scallion
- 3 cloves, minced garlic
- 1 teaspoon thyme
- 0.5 whole, finely chopped (optional for heat) scotch bonnet pepper
- 1 medium, diced tomato
- 0.5 cup, finely chopped bell pepper
- 2 tablespoons coconut oil (or vegetable oil)
- 0.25 cup water or vegetable stock
- 0.5 teaspoon, or to taste salt
- 0.25 teaspoon, or to taste black pepper
Instructions
Thoroughly wash the callaloo leaves under running water to remove dirt and grit. Remove any tough stems and roughly chop the greens into bite-sized pieces. Set aside.
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the chopped onion, scallion, garlic, thyme, and scotch bonnet pepper (if using). Sauté for 2–3 minutes until fragrant and the onions become translucent.
Stir in the diced tomato and chopped bell pepper. Cook for an additional 2–3 minutes to soften the vegetables.
Add the chopped callaloo greens to the pan, a handful at a time, stirring to combine with the sautéed vegetables. The greens will quickly wilt as they cook.
Pour in the water or vegetable stock and season with salt and black pepper. Stir well to combine.
Reduce the heat to low, cover the pan, and let the callaloo simmer for 10–12 minutes, stirring occasionally, until the greens are tender and the flavors are well combined. If the mixture begins to stick, you can add a splash more water or stock.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot as a side dish with rice, fried dumplings, or roasted breadfruit, or enjoy as a main dish with your favorite protein.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 22.7 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1120 mg | 86% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3582 mg | 76% | |
*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.
