Nut-Free Traditional Caribbean Callaloo
Dive into the vibrant, tropical flavors of the Caribbean with this Nut-Free Traditional Caribbean Callaloo recipe, a hearty and nourishing dish that's bound to impress! Made with callaloo leaves—or convenient substitutes like spinach or Swiss chard—this recipe incorporates tender okra, creamy coconut milk, and aromatic herbs like thyme and scallions for a flavor-packed experience. With the option to include scotch bonnet pepper for a fiery kick, this allergen-friendly, vegan dish pairs beautifully as a side or over fluffy rice for a wholesome Caribbean-inspired meal. Ready in just under an hour, this easy-to-make recipe is ideal for anyone looking to enjoy authentic island flavors without the worry of nuts!
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Recipe Information
Ingredients
- 500 grams callaloo leaves (or substitute with spinach or Swiss chard)
- 8 pieces okra
- 1 cup coconut milk
- 1 medium, chopped onion
- 3 minced garlic cloves
- 3 chopped scallions
- 4 sprigs thyme (fresh)
- 1 whole scotch bonnet pepper (optional for spice)
- 1.5 cups vegetable stock or water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil or any neutral cooking oil
Instructions
Wash the callaloo leaves thoroughly to remove any dirt. If using Swiss chard or spinach, remove the thick stems and chop the leaves. Set aside.
Trim the tops and ends of the okra and slice them into small, round pieces. Set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and chopped scallions. Cook for another 1-2 minutes until fragrant.
Add the chopped callaloo leaves (or substitute greens) to the pot, stirring to combine with the aromatics.
Add the sliced okra, thyme sprigs, and the whole scotch bonnet pepper (if using). Pour in the vegetable stock or water and bring to a gentle simmer.
Once simmering, add the coconut milk, salt, and black pepper. Stir well to combine and adjust seasoning if needed.
Cover the pot and let the callaloo cook over low to medium heat for 20-25 minutes, stirring occasionally. The greens should be tender, and the flavors well incorporated.
Remove the thyme sprigs and scotch bonnet pepper before serving.
Serve hot as a side dish or over rice for a delicious nut-free Caribbean meal experience.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 30.1 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3281 mg | 70% | |
*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.
