How to Clean & Cook Jamaican Callaloo in Under 30 minutes (easy version)

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.

Cut off the lower portion of the stems of the callaloo that are hard and dried up.

Remove the budding or flowering parts of the callaloo by cutting the entire stem in half.

Look for wilted or spoiled pieces and remove them.

Strip off the outer rough layers of the large callaloo stems to avoid hard pieces when eating.

Go through all the leaves and remove any rotten, bug-bitten, or limp pieces.

Fill a large bowl with cool water until the callaloo is submerged and move the greens around to shake off bugs or sand.

Add a little apple cider vinegar to assist in cleaning the callaloo.

Wash individual pieces separately to ensure no bugs are left behind.

Strain off the water and repeat washing two to three more times until the water is clear.

Chop the washed callaloo into small pieces.

Add olive or avocado oil to a pan and heat it up.

Add roughly chopped onions and garlic to the pan and allow them to sweat for about a minute.

Add the chopped callaloo to the pan along with garlic powder, sea salt, and black pepper.

If available, add a whole scotch bonnet pepper; if not, use cayenne pepper instead.

Add warm water to the pot, cover, and allow it to steam for about five to seven minutes.

Check the callaloo after steaming; it should look vibrant and cooked.

Turn off the heat and let it continue to cook for a few more minutes if using an electric cooktop.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary