Published: by Absolutely Recipes, in the recipes category.

Callaloo Recipe.

Ingredients:

2 pounds callaloo leaves (substitute: spinach or Swiss chard)
1 medium onion, chopped
2 cloves of garlic, minced
1 bell pepper, chopped
1 scotch bonnet pepper (whole or sliced, adjust to taste)
1 tablespoon vegetable oil
1 cup coconut milk
1 cup water
1 tomato, chopped
1 teaspoon dried thyme
Salt and black pepper to taste
Lime or lemon wedges, for serving

Recipe Instructions:

Rinse the callaloo leaves thoroughly and remove any tough stems or veins. Chop the leaves into smaller pieces.
In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, bell pepper, and scotch bonnet pepper. Sauté until the vegetables are softened and aromatic.
Add the callaloo leaves to the pot and cook, stirring occasionally, until they wilt down and reduce in volume.
Pour in the coconut milk and water. Stir well to combine the ingredients.
Add the chopped tomato, dried thyme, salt, and black pepper to the pot. Stir again.
Reduce the heat to low, cover the pot, and let the callaloo simmer for about 20-25 minutes to allow the flavors to meld together and the leaves to become tender.
Taste and adjust the seasoning if needed.
Serve the callaloo hot, accompanied by rice, roti, or Jamaican hard dough bread.

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