This 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.”
The Jamaican callaloo served with other Jamaican leftovers.
- 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.