Vegetarian Callaloo
Jamaican Callaloo, a beloved local leafy green, is prepared with a medley of flavors including onion, garlic, tomatoes, thyme, and a hint of Scotch bonnet pepper. This nutritious side dish complements tropical breakfasts, lunches, or dinners perfectly, offering a taste of Jamaica's culinary heritage.
Servings 2
Calories 90kcal
Ingredients
- 2 cups callaloo chopped and tightly packed
- 1/2 tablespoon olive oil or coconut oil
- 1 small onion chopped
- 1 cloves garlic minced
- 1 green onions chopped
- 1 sprigs thyme
- 1 medium tomato chopped
- Salt to taste
- 1 Scotch Bonnet pepper whole or 1/4 teaspoon cayenne pepper
- 1 tablespoons water
Instructions
- Peel outer membrane of each stalk of callaloo and remove outer old leaves.
- Put callaloo in a
bowl and cover with cold water. - Add 1/2 tsp salt and set aside while preparing remaining vegetables.
- Discard water then rinse with water and drain. Chop callaloo.
- In a
large pot put an oil,onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. - Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.
- Serve.