Stewed Callaloo
Discover the vibrant flavors of the Caribbean with this Stewed Callaloo recipe, a nourishing and aromatic dish that's perfect as a hearty side or a satisfying main course. Tender callaloo leaves, which can be substituted with spinach or kale, are simmered in creamy coconut milk and infused with the bold notes of thyme, garlic, scallions, and an optional kick of scotch bonnet pepper. Fresh diced tomatoes and colorful bell peppers add a burst of natural sweetness, while a touch of seasoning ties it all together. Ready in just under 40 minutes, this one-pot wonder is as versatile as it is delicious, pairing beautifully with steamed rice or enjoyed on its own. Whether you’re exploring Caribbean cuisine or seeking a wholesome, plant-based delight, this Stewed Callaloo will captivate your taste buds.
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Recipe Information
Ingredients
- 500 grams fresh callaloo leaves (or substitute with spinach or kale)
- 200 milliliters coconut milk
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 stalks scallions, finely chopped
- 2 medium tomatoes, diced
- 1 medium bell pepper, finely chopped
- 0.5 piece scotch bonnet pepper, finely chopped (optional)
- 1 teaspoon thyme, fresh or dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil (or coconut oil)
- 125 milliliters water
Instructions
Prepare the callaloo leaves by washing them thoroughly and cutting them into small strips. If using spinach or kale, do the same.
Heat the vegetable oil in a large skillet or pot over medium heat.
Sauté the chopped onions, garlic, scallions, and bell pepper for 3–4 minutes until softened and fragrant.
Add the diced tomatoes and scotch bonnet pepper (if using) to the pot, and cook for an additional 2–3 minutes, stirring occasionally.
Stir in the callaloo leaves and sauté for 2 minutes until they begin to wilt.
Pour in the coconut milk and water, then add the thyme, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the pot, and let the mixture simmer for 15–20 minutes, until the callaloo is tender and the flavors are well combined.
Taste the stew and adjust the seasoning with more salt or pepper if needed.
Serve warm as a side dish or over steamed rice. Enjoy!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 33.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3358 mg | 71% | |
*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.
