Callaloo
Jamaica's everyday greens dish: callaloo (or spinach as a stand-in) wilted with onion, garlic, scotch bonnet, thyme and tomato. The greens collapse into a soft, glossy mound; the scotch bonnet does its work without being eaten. Eats as a side, a breakfast with hard-dough bread, or piled over rice.
Overview
Onion, garlic and tomato cook in oil until softened. Callaloo (or spinach) goes in by the handful; thyme and scotch bonnet add. Everything covers and steam-cooks until the greens are tender. Salt, pepper, a splash of water if needed; finish quickly so the colour stays vivid.
Ingredients
- 500 g fresh callaloo (or 500 g spinach + 200 g chard if callaloo unavailable; chopped)
- 3 tablespoons coconut oil (or vegetable oil)
- 1 onion (medium, sliced)
- 4 garlic cloves (crushed)
- 4 spring onions (sliced)
- 2 tomatoes (medium, chopped)
- 4 sprigs fresh thyme
- 1 scotch bonnet chilli (whole, unpierced) or sliced for more heat
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 100 ml water
Method
Stage 1 - Aromatics
- Heat the oil in a wide pan over medium heat.
- Cook the onion 4 minutes until softening.
- Add the garlic and spring onions; cook 1 minute.
- Add the tomatoes; cook 3-4 minutes until breaking down.
Stage 2 - Greens
- Pile in the callaloo or spinach in batches, letting each handful wilt before adding more.
- Add the thyme, the whole scotch bonnet, salt and pepper.
- Pour in the water.
Stage 3 - Steam
- Cover; cook 6-8 minutes (less for spinach, more for callaloo) until the greens are tender and bright.
- Uncover; cook 2 more minutes to drive off any excess liquid - the dish should be moist but not soupy.
Stage 4 - Finish
- Fish out the scotch bonnet and thyme stems.
- Taste; adjust salt and pepper.
Stage 5 - Serve
- Pile onto a plate; eat with rice and peas, hard-dough bread, or as a side to fried fish or curried vegetables.
Notes
- Callaloo plant: The leaves of taro or amaranth, depending on the Caribbean island. UK supermarkets sometimes stock tinned callaloo (which works) or fresh at Caribbean grocers. Spinach is the easiest substitute; chard adds a closer texture.
- Scotch bonnet whole: The pepper perfumes the pot without setting it on fire. Pierce or slice it only if you want heat that bites.
- Don't overcook: Long-cooked greens go grey-green and bitter. The whole point is bright, soft, glossy.
Storage
- Keeps 3 days refrigerated; reheats well.
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