Recipe: Jamaican Callaloo

IMG_3695This was SO DELICIOUS. It’s probably the yummiest Jamaican dish I’ve tried out this week. My guess is that it’s only a matter of time before the NY Times starts writing yuppie lifestyle pieces about callaloo.

This Jamaican callaloo recipe kind of tastes like a Jamaican version of collard greens. The callaloo is slightly bitter but not overwhelming, the scotch bonnet chili gives the dish a little kick, and the creamy coconut milk and cooked tomatoes round everything out.

I used canned callaloo to keep things simple. Apparently, in Jamaica callaloo can be cooked with salted cod or crab meat as well. I decided to stick with a basic recipe.

Jon’s Review: “While I normally have moral objections to vegetables, I’ll make an exception for this.”

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The Jamaican callaloo served with other Jamaican leftovers.

Ingredients:

  • 1 can callaloo
  • 1 onion, diced
  • 1/3 scotch bonnet pepper (or a milder pepper, if preferred!)
  • 1 tomato, chopped
  • 1/2 teaspoon thyme
  • 1/3 can coconut milk
  • salt and pepper
  • oil or butter

Saute onion, garlic, scotch bonnet and thyme with butter. After a few minutes, add the chopped tomato, and cook for approximately 3 minutes. Next, add the drained canned callaloo and saute until cooked through. Finish by adding about a third of a can of coconut milk (just eyeball this- enough to soak into the greens, but not too much to overwhelm the dish). Mix the coconut milk in well. Season and serve.

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