Callaloo Recipe – Immaculate Bites

What Makes Callaloo Different from Other Greens?

Technically, callaloo is either amaranth or taro leaves. However, there are other green leafy plants called callaloo, depending on where you are in the Caribbean. So that’s one difference, and they definitely have that classic “greens” taste you find in kale, spinach, or collard greens. But what makes callaloo stand out is the preparation. Think delicious Southern greens prepared in a way that gives them a rich Caribbean flavor. Mmm!

Recipe Ingredients

1. Callaloo – Look for it at your local Caribbean or Indian market or substitute kale, collard greens, or even spinach. If you can’t find it fresh, you can use canned, though the texture may be different.
2. Bacon – Because greens always are happiest with some fatty meat for flavor and richness. Of course, you could substitute the bacon with another protein like salted cod, ham hocks, or smoked turkey.
3. Spices – Smoked paprika, along with fresh garlic and thyme, set the stage for deliciousness.
4. Vegetables – Onion, a scotch bonnet pepper, and tomatoes add a fresh flavor and spiciness.
5. Plantains – A must-have high-carb side for callaloo.

How to Make Callaloo

Callaloo

• Prep Callaloo – Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for 5-10 minutes or until you finish the prep work. (Photos 1-2)
• Prep Seasonings – Next, slice the onions, mince the garlic, and dice the tomatoes. Set them aside.
• Chop Callaloo – Remove the callaloo from the water and cut it into chunks. (Photo 3)
• Fry Bacon and Seasonings – Place bacon in a saucepan and cook until crispy. Then add the onions, garlic, and fresh thyme, and stir for about a minute. (Photos 4-6)
• Add Spice – Add the tomatoes, scotch bonnet pepper, and smoked paprika. Sauté for 2-3 more minutes. (Photos 7-8)
• Steam Callaloo – Finally, add the vegetables and salt, mix well, and steam for 6-8 minutes or until the leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat. (Photo 9)

Plantains

• Peel – Peel the plantains with a sharp knife.
• Slice them lengthwise into medium-sized slices and set them aside.
• Coat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt and freshly ground pepper.
• Fry – Let the plantains fry on medium heat, shaking the pan to redistribute them every few minutes. (Photo 10)
• Brown – As the plantains brown, continue to add more cooking oil spray, salt, and pepper (if needed) until they have reached the desired color and texture.
• Serve – Remove and serve with callaloo.

Recipe Variations

1. This recipe can effortlessly become vegan. Simply omit the bacon, though sauteed mushrooms are a great addition. Easy peasy! 😉
2. If spicy foods aren’t your friend, leave out the scotch bonnet pepper. You can replace it with a sweet bell or banana pepper.
3. You can prepare the plantains however you like. You can deep fry them for extra deliciousness or bake them if you want to go healthy.
4. Salt cod is excellent with this recipe. Soak it a couple of times, then break it up and add it to the chopped callaloo.

Tips and Tricks

1. Crisp, fresh greens taste the best. Avoid wilted leaves, brown or yellow edges, blemishes, and slime. They should smell sweet, not sour.
2. Callaloo can be hard to find, but it is super easy to grow. Even if you just have a patio or room with lots of sunlight, all you need is a pot, dirt, sunlight, and seeds.
3. Here’s how to make peeling the plantains easy: Start by cutting both ends off the plantain. Next, slit a shallow line down the plantain’s long seam and peel by gently pulling the skin back.

Make-Ahead Instructions

You can make callaloo the day before you plan to eat it with no problem at all. As for the sides, fried plantains taste much better fresh, so try to do those just before serving. Follow the recipe instructions for the greens, and then store the callaloo in an airtight container in the fridge. Reheat it stovetop on medium heat until warmed through, and serve!

Serving and Storage Instructions

Serve this deliciousness piping hot off the stove along with the fried or baked plantains for optimal yumminess. Then store leftover callaloo in the fridge for 3-5 days in an airtight container.

I prefer reheating callaloo on the stove on medium heat until it’s warmed through, but you can also use the microwave. If you need to reheat the plantains, I recommend popping them in your convection or regular oven for a few minutes at 350℉/177℃. That helps keep them crispy and delicious! 👌

FAQs

What to Serve with Callaloo

Traditionally, you serve callaloo with boiled dumplings and fried plantains, but I find it goes with many dishes. I like it with a Cajun whole roast chicken and a bowl of steaming white rice. Jamaican rice and peas are a perfect main dish if you want to go almost meatless.

You can also serve it with anything that goes well with collard greens, such as skillet cornbread and fried chicken. And don’t forget the sweet iced tea. 😉

More Tasty Jamaican Recipes to Try

Conclusion

So go for it and get your greens on because healthy never tasted so good! Have you ever visited Jamaica and tried callaloo at the source? I’m always happy to hear from you! 🫶

Watch How to Make It

This blog post was originally published in August 2014 and has been updated with additional tips, new photos, and a video.