Lick Your Plate Clean | SOFT & BUTTERY Jamaican Callaloo Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity.

Start by selecting good-quality callaloo leaves that are bright green and free from blemishes.

Soak the callaloo in water for about 5 minutes to rehydrate and plump them up, then rinse off any dirt or critters.

Dice one medium onion and set aside.

Dice one small ripe tomato and set aside.

In a sauté pan that is at least three inches deep, add 2 tablespoons of coconut oil and 1 tablespoon of anchor butter.

Sauté the diced onion for about 1 minute until just translucent, avoiding browning.

Add the rehydrated callaloo to the pan, piling it on as it will shrink considerably during cooking.

Sprinkle chicken bouillon over the callaloo and stir to evenly distribute the seasoning.

Add the diced tomato and a little water (about 2 tablespoons) to keep the callaloo moist while cooking.

Cover the pan and let it simmer on low heat for about 2-3 minutes for a softer texture, especially for children.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary