How To Cut Clean and Cook Callaloo

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: green chili

Jalapeño offers heat with more availability.

callaloo leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and nutritious.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

Cut a fresh bundle of collaloo and strip the leaves by pinching at the end and peeling back the stalks.

Wash the collaloo leaves thoroughly with salt to remove any worms or dirt, submerging them in water and tossing them.

Perform a second wash under running water to ensure they are clean, discarding cloudy water.

Prepare to cut the collaloo by gathering them in a bunch and cutting them directly in the pot.

Chop the tomato, onion, and bell pepper, adding them to the pot with the collaloo.

Leave the scotch bonnet pepper whole to add flavor without too much heat.

Add a small piece of Irish butter on top for flavor.

Sprinkle seasoning salt, thyme, and black pepper over the collaloo and other vegetables in the pot.

Stir the ingredients together and cover the pot to allow the collaloo to steam, setting the heat to medium (about halfway).

Keep the scotch bonnet pepper aside to avoid it being mixed into the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary