Daily Food

Callaloo

Like spinach, sautéed Jamaican callaloo is a versatile dish. Most often mixed with rehydrated salted cod fish and eaten for breakfast with boiled green bananas, boiled yams, dumplings, and of course, fried plantains, callaloo can be mixed with rice to make a delicious side dish. Or serve callaloo with jerk chicken and rice and peas.

Ingredients

• 2 tbsp. unsalted butter
• 1 tbsp. neutral or coconut oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 lb. fresh callaloo, tough stems discarded and leaves and tender stems roughly chopped, or 2 (19-oz.) cans callaloo, strained and rinsed
• 2 Roma tomatoes, seeded and chopped
• 1 Scotch bonnet pepper, seeded and chopped
• 1 fresh sprig thyme
• Kosher salt
• Freshly ground black pepper

Directions

1. Step 1In a large skillet over medium heat, heat butter and oil. Cook onion and garlic, stirring occasionally, until almost translucent, 4 to 6 minutes.
2. Step 2Add callaloo, tomatoes, Scotch bonnet pepper, and thyme. Increase heat to medium-high and cook, stirring occasionally, until fresh callaloo is wilted, 3 to 5 minutes, or canned callaloo is heated through and steaming, 7 to 10 minutes; season with salt and pepper.