• 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste

If using real callaloo, peel each stalk of callaloo and remove outer old leaves. Place callaloo in a bowl and cover with cold water, place 1/2 tsp salt and set aside while preparing remaining vegetables. Discard water then rinse with water and drain. For Collards, just remove bottom woodsy stem, rinse well, and chop.

Sautee onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat until onion is translucent. Add callaloo, allow to simmer (consider covering to tenderize) on low heat for 5-10 minutes or until tender.

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