Callaloo is a popular dish in the Caribbean. Usually made from taro or amaranth leaves, the leafy greens are highly nutritious as well as delicious. Because it’s hard to find fresh callaloo, I use canned. You can also substitute spinach if you prefer.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons canola oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, seeded and chopped
- 1 Scotch bonnet pepper, left whole
- 2 green onions, chopped
- 6 sprigs fresh thyme
- Two 19-ounce cans callaloo, drained
- 1/4 cup vegetable broth
- Kosher salt
Instructions
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion and cook until tender, about 4 minutes. Add the garlic, tomato, pepper, green onions and thyme.
- Add the callaloo and 2 tablespoons to 1/4 cup vegetable broth and simmer until tender, about 5 minutes. Season with salt. Remove the thyme sprigs and Scotch bonnet pepper before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 61 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 161 mg |