Amazing Pigtail Callaloo #TastyTuesdays | CaribbeanPot.com

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 salted pigtail into 1-inch pieces and boil in water for 30-40 minutes to remove salt and tenderize.

Prepare other ingredients while the pigtail is boiling: peel and dice pumpkin into half-inch cubes, chop scallions, and trim and chop okra.

Rinse baby spinach under cool water and allow it to drain.

Heat coconut oil in a pot on low heat and add diced onion to sweat for about 1 minute.

Smash garlic cloves and add them to the pot along with fresh ground black pepper and thyme, cooking for another minute.

Add chopped scallions to the pot and stir to combine, cooking for about 1 minute.

Add washed spinach to the pot, which will seem like a lot but will cook down quickly.

Increase heat to medium and add diced pumpkin and chopped okra to the pot.

Float one red weary weary pepper and one green pepper in the pot.

Add 2 cups of coconut milk and 2 cups of water to the pot, stirring to combine.

Bring the mixture to a boil, then cover and reduce heat to a simmer for at least 1 hour.

After 1 hour, stir the mixture and remove the whole peppers, breaking them if desired for heat.

Taste for salt and adjust as necessary, continuing to cook for another 15 minutes.

Use a swizzle stick to break up the spinach for a smooth yet chunky texture, or use an immersion blender briefly to achieve desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary