Venture beyond your usual greens and discover the vibrant world of callaloo! This beloved Caribbean staple, with its tender leaves and peppery kick, is about to transform your home cooking. Whether you’re craving a quick, fiery side or a soul-warming main, these 18 spicy recipes bring authentic island flavor straight to your kitchen. Get ready to turn up the heat and dive into deliciousness—your next favorite dish awaits!
Jamaican Callaloo with Saltfish
Jamaican callaloo with saltfish brings vibrant island flavors to your table in under 30 minutes. Just tender greens simmered with flaky salted cod and aromatic seasonings. Keep it simple for a satisfying meal that transports you straight to the Caribbean.
Ingredients
– 8 ounces salted cod
– 1 pound callaloo leaves
– 1 tablespoon vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, whole
– 2 sprigs fresh thyme
– 1 cup water
– 1 tablespoon unsalted butter
Instructions
1. Soak salted cod in cold water for 8 hours, changing water twice to remove excess salt.
2. Drain cod and place in saucepan with fresh water, bringing to boil over high heat.
3. Reduce heat to medium and simmer cod for 15 minutes until flaky.
4. Drain cooked cod, cool slightly, then shred into small pieces, removing any bones.
5. Heat vegetable oil in large skillet over medium heat until shimmering.
6. Sauté chopped onion for 3 minutes until translucent.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Add shredded saltfish and cook for 2 minutes, stirring constantly.
9. Place whole Scotch bonnet pepper in skillet without breaking it to control heat level.
10. Add fresh thyme sprigs and 1 cup water, bringing to simmer.
11. Stir in callaloo leaves and cook for 5 minutes until wilted and tender.
12. Remove skillet from heat and discard Scotch bonnet pepper and thyme stems.
13. Stir in unsalted butter until melted and fully incorporated.
14. Season with black pepper to taste, avoiding additional salt. Keep it simple by serving this dish with fried dumplings or boiled green bananas for authentic Jamaican breakfast. The callaloo becomes silky while the saltfish provides savory bursts throughout. Try topping with sliced avocado for extra creaminess that balances the peppery notes.
Trinidadian Callaloo Soup with Crab
Just when you need something comforting yet vibrant, this Trinidadian callaloo soup delivers. Jam-packed with fresh greens and sweet crab, it’s a bowl of Caribbean sunshine. Let’s get cooking.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb fresh callaloo leaves, stems removed
– 4 cups chicken broth
– 1 (14 oz) can coconut milk
– 1 lb fresh crab meat, picked over for shells
– 1 scotch bonnet pepper, whole
– 1 tsp dried thyme
– 1/2 tsp ground allspice
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb callaloo leaves in batches, wilting each addition before adding more.
5. Pour in 4 cups chicken broth and 1 can coconut milk, scraping the bottom of the pot.
6. Add 1 whole scotch bonnet pepper, 1 tsp dried thyme, and 1/2 tsp ground allspice.
7. Bring the soup to a boil, then reduce heat to low and simmer for 25 minutes.
8. Remove the scotch bonnet pepper carefully to maintain spice control.
9. Use an immersion blender to purée the soup until smooth, about 2 minutes.
10. Stir in 1 lb crab meat and simmer for 5 minutes until heated through.
11. Season with salt to taste and serve immediately. Velvety from the puréed greens and rich with coconut, this soup balances earthy depth with briny sweetness. Serve it with a wedge of lime or over steamed rice for a heartier meal—either way, it’s pure comfort.
Vegan Callaloo and Coconut Stew
Unexpectedly satisfying, this vegan stew transforms humble greens into a creamy, tropical delight. Using callaloo or spinach creates a vibrant base that pairs perfectly with rich coconut milk. This one-pot wonder comes together quickly for a nourishing meal any night of the week.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 (13.5 ounce) can coconut milk
– 4 cups fresh callaloo or spinach, chopped
– 1 (15 ounce) can chickpeas, drained and rinsed
– 1 tablespoon lime juice
– 1 teaspoon salt
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Add 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, toasting for 30 seconds to release oils.
5. Pour in 1 can coconut milk, scraping the bottom to incorporate any browned bits.
6. Add 4 cups chopped callaloo or spinach in batches, wilting each addition before adding more.
7. Stir in 1 can drained chickpeas and 1 teaspoon salt.
8. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
9. Remove from heat and stir in 1 tablespoon lime juice.
10. Taste and adjust seasoning if needed.
Offering a velvety texture with subtle heat, this stew balances earthy greens against creamy coconut. The chickpeas provide satisfying heft while the lime brightens each spoonful. Serve over quinoa or with crusty bread for soaking up every last drop of the fragrant broth.
Callaloo and Okra Stir-Fry
You’ve probably seen okra in gumbo, but this quick stir-fry lets its crisp texture shine alongside tender callaloo greens. Yearning for a fast, flavorful side that pairs perfectly with grilled chicken or fish? This 15-minute dish delivers vibrant color and Caribbean-inspired flavors without the fuss.
Ingredients
– 2 tbsp olive oil
– 1 lb fresh okra
– 8 oz callaloo leaves
– 1 medium yellow onion
– 3 garlic cloves
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– 1/2 cup vegetable broth
– 1 tbsp apple cider vinegar
– 1/2 tsp salt
Instructions
1. Wash okra thoroughly and pat completely dry with paper towels to prevent sliminess during cooking.
2. Trim okra stems and slice crosswise into 1/2-inch pieces.
3. Dice yellow onion into 1/4-inch pieces.
4. Mince garlic cloves finely.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add diced onion and cook until translucent, 3-4 minutes, stirring frequently.
7. Add minced garlic and cook until fragrant, 30 seconds.
8. Add okra pieces in a single layer and cook undisturbed for 2 minutes to develop sear.
9. Stir okra and continue cooking until bright green and slightly tender, 3-4 minutes.
10. Stir in smoked paprika and red pepper flakes until evenly distributed.
11. Add callaloo leaves and vegetable broth, scraping any browned bits from pan bottom.
12. Cover skillet and simmer until callaloo wilts completely, 3-4 minutes.
13. Remove lid and stir in apple cider vinegar and salt.
14. Cook uncovered until liquid reduces by half, 2-3 minutes.
15. Remove from heat and let rest 1 minute before serving. What makes this stir-fry special is the contrast between okra’s slight crunch and callaloo’s silky texture, all wrapped in smoky paprika warmth. We love it spooned over coconut rice or stuffed into warm tortillas for a quick wrap—the vinegar brightens everything up beautifully.
Callaloo Patties with Spicy Mango Dip
Unexpectedly delicious and surprisingly simple, these Caribbean-inspired patties bring vibrant flavor to any meal. The spicy mango dip provides the perfect cooling contrast to the savory filling. You’ll have restaurant-quality appetizers ready in under an hour.
Ingredients
– 2 cups callaloo leaves, chopped
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup vegetable oil
– 1/2 cup onion, finely diced
– 2 garlic cloves, minced
– 1 scotch bonnet pepper, seeded and minced
– 1/2 cup coconut milk
– 1 egg, beaten
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup mango, diced
– 1/4 cup lime juice
– 1 tbsp honey
– 1/4 cup cilantro, chopped
Instructions
1. Combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1/2 teaspoon salt in a large bowl.
2. Gradually mix in 1/4 cup vegetable oil until the mixture resembles coarse crumbs.
3. Add 1/4 cup cold water and knead for 2 minutes until a smooth dough forms. Tip: Don’t overwork the dough to keep the pastry flaky.
4. Cover the dough with plastic wrap and refrigerate for 30 minutes.
5. Heat 1 tablespoon vegetable oil in a skillet over medium heat.
6. Sauté 1/2 cup diced onion for 3 minutes until translucent.
7. Add 2 minced garlic cloves and 1 minced scotch bonnet pepper, cooking for 1 minute until fragrant.
8. Stir in 2 cups chopped callaloo leaves and cook for 5 minutes until wilted.
9. Pour in 1/2 cup coconut milk and simmer for 3 minutes until thickened.
10. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then cool completely.
11. Roll the chilled dough to 1/8-inch thickness on a floured surface.
12. Cut into 4-inch circles using a cookie cutter or bowl.
13. Place 2 tablespoons of filling in the center of each dough circle.
14. Brush the edges with beaten egg and fold over to form half-moons.
15. Crimp the edges with a fork to seal completely. Tip: Ensure no filling escapes to prevent burning.
16. Heat remaining vegetable oil in a deep skillet to 350°F.
17. Fry patties for 3-4 minutes per side until golden brown and crispy.
18. Drain on paper towels to remove excess oil.
19. Blend 1 cup diced mango, 1/4 cup lime juice, 1 tablespoon honey, and 1/4 cup chopped cilantro until smooth.
20. Chill the dip for 15 minutes before serving. Tip: For extra heat, add a pinch of minced scotch bonnet to the dip.
These patties deliver a satisfying crunch that gives way to the creamy, earthy callaloo filling. The spicy mango dip cuts through the richness with its bright, tropical acidity. Try serving them alongside a crisp green salad for a complete meal that transports you straight to the islands.
Callaloo and Sweet Potato Curry
Keeping weeknight dinners exciting just got easier with this vibrant curry. Kickstart your meal prep with this Caribbean-inspired dish that comes together in under 45 minutes. Kale-like callaloo greens and sweet potatoes create a satisfying vegetarian main that pleases diverse palates.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 2 medium sweet potatoes, peeled and cubed (1-inch pieces)
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1 bunch callaloo, stems removed and leaves chopped
– 1 tablespoon lime juice
– 1/2 teaspoon salt
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add curry powder, cumin, and cayenne pepper, toasting spices for 30 seconds to deepen flavors.
5. Incorporate sweet potato cubes, tossing to coat evenly with spice mixture.
6. Pour in coconut milk and vegetable broth, scraping bottom to incorporate any browned bits.
7. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and cook for 15 minutes until sweet potatoes are fork-tender but not mushy.
9. Stir in chopped callaloo leaves in batches, wilting each addition before adding more.
10. Simmer uncovered for 5 minutes until greens are tender and bright green.
11. Remove from heat and stir in lime juice and salt.
12. Let rest for 3 minutes to allow flavors to meld before serving. Lusciously creamy coconut milk balances the earthy greens and sweet potatoes beautifully. Serve over jasmine rice or with warm flatbread for soaking up the aromatic sauce. The tender sweet potatoes hold their shape while melting into the rich curry base.
Callaloo and Shrimp Risotto
Fusion cooking gets exciting with this Caribbean-Italian mashup. Callaloo brings earthy greens to creamy risotto, while shrimp adds sweet brininess. This one-pot wonder delivers comfort with a tropical twist.
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 cups callaloo, chopped
– 1 ½ cups Arborio rice
– 4 cups chicken broth
– 1 cup dry white wine
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp butter
– ½ cup grated Parmesan cheese
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Heat chicken broth in a saucepan until simmering, then reduce heat to low.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp and cook for 2 minutes per side until pink, then remove from skillet.
4. Add butter to the same skillet and melt over medium heat.
5. Sauté onion for 4 minutes until translucent, stirring frequently.
6. Add garlic and cook for 1 minute until fragrant.
7. Stir in Arborio rice and toast for 2 minutes until edges turn translucent.
8. Pour in white wine and cook until fully absorbed, about 3 minutes.
9. Add 1 cup of warm broth and stir continuously until liquid is absorbed.
10. Repeat adding broth ½ cup at a time, stirring constantly until each addition is absorbed before adding the next.
11. After 15 minutes of adding broth, stir in callaloo and cook until wilted, about 3 minutes.
12. Continue adding remaining broth until rice is al dente and creamy, about 5 more minutes.
13. Return shrimp to skillet and stir to combine.
14. Remove from heat and stir in Parmesan cheese, salt, and pepper.
Just creamy enough to coat your spoon, this risotto balances the earthy callaloo with sweet shrimp. The Parmesan adds salty depth that complements the tropical greens. Serve immediately in shallow bowls with extra cheese grated over the top for a restaurant-worthy presentation.
Callaloo and Plantain Casserole
When you need a comforting Caribbean-inspired meal that comes together in one dish, this casserole delivers bold flavor with minimal effort. Whip up this vibrant combination of leafy greens and sweet plantains for a satisfying dinner that pleases everyone at the table.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 pound callaloo, stems removed, chopped
- 2 ripe plantains, sliced into 1/2-inch rounds
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add diced onion and cook for 5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chopped callaloo and cook for 3 minutes until slightly wilted.
- Arrange plantain slices evenly over the callaloo mixture.
- Pour vegetable broth and coconut milk over the plantains.
- Sprinkle smoked paprika, black pepper, and salt evenly across the surface.
- Bring the mixture to a simmer, then immediately transfer the skillet to the preheated oven.
- Bake uncovered for 25 minutes until the plantains are tender when pierced with a fork.
- Remove the skillet from the oven and sprinkle shredded cheddar cheese over the top.
- Return to the oven for 5 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
Just out of the oven, this casserole offers creamy plantains that contrast beautifully with the hearty callaloo. The smoky paprika and coconut milk create a rich sauce that soaks into every bite. Serve it alongside grilled fish or with a scoop of rice for a complete meal that highlights Caribbean comfort food at its best.
Callaloo and Cornbread Bake
Mixing Southern comfort with Caribbean flair creates this hearty one-dish meal. Callaloo and cornbread bake layers savory greens with sweet cornbread topping for a satisfying dinner. This recipe comes together quickly using mostly pantry staples.
Ingredients
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 lb callaloo, chopped
– 1 cup corn kernels
– 1 cup vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 cup milk
– 1/4 cup melted butter
– 1 egg
Instructions
1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat for 1 minute.
3. Add diced onion and cook for 4 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add chopped callaloo and cook for 3 minutes until slightly wilted.
6. Mix in corn kernels, vegetable broth, smoked paprika, black pepper, and salt.
7. Simmer mixture for 5 minutes until callaloo is tender and liquid reduces by half.
8. Spread callaloo mixture evenly in the prepared baking dish.
9. In a medium bowl, whisk together cornmeal, flour, and baking powder.
10. Add milk, melted butter, and egg to dry ingredients, stirring until just combined.
11. Drop cornbread batter by spoonfuls over the callaloo mixture, covering most of the surface.
12. Bake for 25 minutes until cornbread is golden brown and a toothpick inserted comes out clean.
13. Let rest for 5 minutes before serving. Using a serrated knife prevents squishing the cornbread when cutting.
14. Serve immediately while warm. Undeniably comforting, this bake offers tender greens beneath a slightly sweet cornbread crust. The smoked paprika adds depth to the savory filling, while the corn kernels provide bursts of sweetness. Try serving it alongside grilled chicken or with a dollop of sour cream for extra richness.
Callaloo and Lentil Stew
Rich, earthy flavors come together in this hearty Caribbean-inspired stew. Ready in under an hour, it’s perfect for busy weeknights when you need something nourishing and satisfying. This one-pot wonder combines tender greens with protein-packed lentils for a complete meal.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 lb callaloo, stems removed, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tbsp lime juice
– 1/2 tsp salt
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add cumin, smoked paprika, and cayenne pepper, toasting for 30 seconds to release oils.
5. Pour in rinsed lentils and vegetable broth, scraping any browned bits from the bottom.
6. Bring to a boil, then reduce heat to maintain a steady simmer.
7. Cover and cook for 25 minutes until lentils are tender but not mushy.
8. Stir in chopped callaloo and diced tomatoes with their juices.
9. Simmer uncovered for 10 minutes until greens are wilted and tender.
10. Remove from heat and stir in lime juice and salt.
This stew develops a wonderfully thick, creamy texture as the lentils break down slightly. The callaloo adds a subtle spinach-like earthiness that balances the bright tomato acidity. Try serving it over coconut rice or with fried plantains for a complete Caribbean meal experience.
Callaloo and Coconut Rice
Whip up this vibrant Caribbean-inspired dish that brings together tender greens and creamy coconut rice in under 30 minutes. With callaloo’s earthy spinach-like flavor and coconut’s tropical sweetness, it’s a satisfying one-pot meal perfect for busy weeknights. You’ll love how the creamy rice balances the slightly peppery greens for a comforting yet exciting dinner.
Ingredients
– 1 cup jasmine rice
– 1 (13.5 oz) can coconut milk
– 1 cup water
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 garlic cloves, minced
– 1 lb fresh callaloo leaves, stems removed
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
2. Heat 1 tbsp olive oil in a large saucepan over medium heat until shimmering.
3. Add diced onion and cook for 3-4 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add rinsed rice to the pan and toast for 1 minute, stirring constantly.
6. Pour in coconut milk and 1 cup water, then bring to a boil.
7. Reduce heat to low, cover pan, and simmer for 15 minutes.
8. While rice cooks, wash callaloo leaves thoroughly and chop into 2-inch pieces.
9. After 15 minutes, layer chopped callaloo over the rice without stirring.
10. Cover pan again and cook for 5 more minutes until callaloo wilts.
11. Remove from heat and let stand covered for 5 minutes to steam.
12. Fluff rice and callaloo mixture with a fork, incorporating greens evenly.
13. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
14. Mix gently until all ingredients are well combined.
Zesty and creamy, this dish offers a wonderful textural contrast between the fluffy coconut rice and tender callaloo leaves. The subtle heat from red pepper flakes complements the coconut’s richness beautifully. Serve it alongside grilled shrimp or as a vegetarian main with fried plantains for a complete Caribbean meal experience.
Callaloo and Jerk Chicken Skillet
Hailing from Caribbean roots, this one-pan wonder brings bold flavors to your weeknight dinner rotation. Hearty callaloo greens and spicy jerk chicken create a vibrant, satisfying meal that comes together in under 30 minutes. Perfect for busy evenings when you crave something flavorful without the fuss.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp jerk seasoning
– 1 tbsp olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 lb callaloo, stems removed
– 1 cup chicken broth
– 1 red bell pepper, sliced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Pat chicken thighs dry with paper towels and rub evenly with jerk seasoning on all sides.
2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
3. Place chicken in the hot skillet and cook for 5 minutes without moving to develop a golden-brown crust.
4. Flip chicken and cook for another 5 minutes until browned on the second side, then transfer to a plate.
5. Add diced onion to the same skillet and cook for 3 minutes until translucent, scraping up any browned bits from the bottom.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add callaloo leaves in batches, wilting each addition before adding more.
8. Pour in chicken broth and use a wooden spoon to deglaze the pan, incorporating all the flavorful bits.
9. Add sliced red bell pepper, smoked paprika, black pepper, and salt, stirring to combine.
10. Return chicken to the skillet, nestling it into the greens mixture.
11. Reduce heat to medium-low, cover, and simmer for 12 minutes until chicken reaches 165°F internally.
12. Remove from heat and let rest for 3 minutes before serving.
Now the skillet delivers tender chicken with crisp-tender greens that soak up the spicy jerk marinade. Nutty callaloo balances the heat while the peppers add sweet crunch. Serve directly from the pan with crusty bread for soaking up the flavorful juices, or over rice for a complete meal.
Callaloo and Ackee Breakfast Scramble
A vibrant Caribbean-inspired breakfast that brings bold flavors to your morning routine. This scramble combines creamy ackee with nutritious callaloo for a satisfying start to your day. Perfect for when you want something different from standard breakfast fare.
Ingredients
– 2 tablespoons olive oil
– 1 small yellow onion, diced
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 2 cups fresh callaloo, chopped
– 1 (19 oz) can ackee, drained
– 4 large eggs
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1/4 cup shredded cheddar cheese
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 3 minutes until translucent.
3. Stir in 1 diced bell pepper and cook for 2 minutes until slightly softened.
4. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Mix in 2 cups chopped callaloo and cook for 4 minutes until wilted and dark green.
6. Gently fold in 1 can drained ackee, being careful not to break up the pieces too much.
7. Crack 4 eggs directly into the skillet and immediately scramble them into the vegetable mixture.
8. Cook for 2-3 minutes, stirring constantly, until eggs are fully set with no visible liquid.
9. Season with 1/4 teaspoon black pepper and 1/4 teaspoon paprika, stirring to distribute evenly.
10. Sprinkle 1/4 cup shredded cheddar cheese over the top and let melt for 1 minute without stirring.
11. Remove from heat and let rest for 1 minute before serving. Fluffy and creamy with a subtle peppery kick from the callaloo, this scramble makes an excellent filling for breakfast tacos. The ackee’s buttery texture contrasts beautifully with the tender greens.
Callaloo and Pumpkin Soup
On brisk autumn days, nothing satisfies like this Caribbean-inspired soup. Our version combines tender callaloo with sweet pumpkin for a comforting bowl.
Ingredients
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 3 cups pumpkin puree
– 1 lb callaloo leaves, stems removed
– 1 cup coconut milk
– 1 tsp thyme
– 1/2 tsp allspice
– 1 scotch bonnet pepper, whole
– Salt to taste
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a boil.
5. Add pumpkin puree and whisk until completely smooth.
6. Reduce heat to low and simmer for 10 minutes.
7. Chop callaloo leaves into 2-inch pieces and add to the pot.
8. Stir in coconut milk, thyme, and allspice.
9. Add whole scotch bonnet pepper without piercing it to control heat level.
10. Simmer uncovered for 20 minutes until callaloo is tender.
11. Remove scotch bonnet pepper and discard.
12. Season with salt until properly balanced.
13. Blend soup with an immersion blender until creamy, about 2 minutes.
What makes this soup special is its velvety texture from the blended greens and pumpkin. The coconut milk adds richness that balances the earthy callaloo. Serve it with crusty bread for dipping or top with toasted pumpkin seeds for crunch.
Callaloo and Black-Eyed Peas Stew
Warm, hearty, and packed with flavor, this stew brings Caribbean comfort to your table. Black-eyed peas and callaloo create a nutritious one-pot meal that’s perfect for chilly evenings. It’s simple to make and deeply satisfying.
Ingredients
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 lb callaloo, stems removed and chopped
– 2 cups cooked black-eyed peas
– 4 cups vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp apple cider vinegar
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 large diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb chopped callaloo and cook for 3 minutes until slightly wilted.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. Add 2 cups cooked black-eyed peas, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
8. Simmer uncovered for 20 minutes until stew thickens slightly.
9. Stir in 1 tbsp apple cider vinegar and remove from heat.
10. Let rest for 5 minutes before serving.
Once rested, the stew develops a rich, velvety texture from the callaloo. Earthy black-eyed peas balance the slight bitterness of the greens perfectly. Serve over rice or with crusty bread for a complete meal.
Callaloo and Dumplings in Coconut Broth
Satisfying and nourishing, this Caribbean-inspired dish combines tender greens with fluffy dumplings in a creamy coconut broth. Simple ingredients create complex flavors that comfort and energize. Perfect for chilly evenings or when you crave something different from the usual soup rotation.
Ingredients
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 4 cups fresh callaloo or spinach, chopped
– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/3 cup water
– 1 can (13.5 oz) coconut milk
– 2 cups vegetable broth
– 1/2 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped callaloo and cook for 3 minutes until wilted, stirring constantly.
5. Pour in coconut milk and vegetable broth, then bring to a simmer.
6. While broth simmers, combine 1 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl.
7. Gradually add 1/3 cup water to flour mixture, stirring until a soft dough forms.
8. Divide dough into 12 equal portions and roll each into a ball between your palms.
9. Gently drop dumplings into simmering broth, spacing them evenly.
10. Cover pot and simmer for 15 minutes without lifting the lid to ensure fluffy dumplings.
11. Uncover and stir in 1/2 tsp black pepper.
12. Cook uncovered for 2 more minutes until broth slightly thickens.
13. Remove from heat and let stand for 3 minutes before serving.
14. Ladle into bowls, ensuring each serving gets both broth and dumplings. With tender greens and pillowy dumplings floating in rich coconut broth, this dish offers contrasting textures in every spoonful. The creamy broth carries subtle sweetness that balances the earthy greens beautifully. Try serving it with a squeeze of lime or crusty bread for dipping into the flavorful liquid.
Callaloo and Smoked Herring Salad
Dive into this vibrant Caribbean-inspired salad that balances smoky, savory, and fresh flavors perfectly. Don’t skip the smoked herring—it adds a rich, salty depth that makes this dish unforgettable. This quick recipe comes together in under 30 minutes for a satisfying lunch or light dinner.
Ingredients
– 1 lb callaloo leaves
– 8 oz smoked herring fillets
– 1 medium red onion
– 2 cloves garlic
– 1 scotch bonnet pepper
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp black pepper
– 1/2 tsp salt
Instructions
1. Rinse 1 lb callaloo leaves thoroughly under cold running water to remove any grit.
2. Bring a large pot of salted water to a rolling boil at 212°F.
3. Blanch callaloo leaves in boiling water for exactly 3 minutes until bright green and tender.
4. Immediately transfer blanched callaloo to an ice water bath to stop cooking and preserve color.
5. Drain callaloo completely and squeeze out excess water using your hands or a clean towel.
6. Finely chop drained callaloo into bite-sized pieces and place in a large mixing bowl.
7. Remove skin and bones from 8 oz smoked herring fillets, then flake fish into small pieces.
8. Thinly slice 1 medium red onion and mince 2 cloves garlic.
9. Heat 2 tbsp olive oil in a skillet over medium heat at 350°F.
10. Sauté sliced onion and minced garlic for 3-4 minutes until translucent and fragrant.
11. Add flaked herring to the skillet and cook for 2 minutes, stirring to combine flavors.
12. Transfer herring mixture to the bowl with chopped callaloo.
13. Add 2 tbsp lime juice, 1 tsp black pepper, and 1/2 tsp salt to the bowl.
14. Toss all ingredients together until evenly combined.
15. For optimal flavor, let salad rest at room temperature for 10 minutes before serving.
16. Slice 1 scotch bonnet pepper thinly and use as garnish for those who want extra heat.
Makes a fantastic meal with contrasting textures—tender greens against firm, flaky fish. The smoky saltiness of herring pairs beautifully with the slight bitterness of callaloo. Serve it stuffed in avocado halves or alongside fried plantains for a complete Caribbean experience.
Callaloo and Scallion Pancakes
Eager for a Caribbean twist on breakfast? These callaloo and scallion pancakes deliver bold flavor with minimal effort. They’re perfect for weekend brunch or a quick savory meal anytime.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1 1/4 cups whole milk
– 2 tablespoons vegetable oil
– 1 cup chopped callaloo leaves
– 1/2 cup thinly sliced scallions
– 4 tablespoons unsalted butter
Instructions
1. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl.
2. Beat 1 large egg in a separate bowl, then stir in 1 1/4 cups whole milk and 2 tablespoons vegetable oil.
3. Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
4. Fold in 1 cup chopped callaloo leaves and 1/2 cup thinly sliced scallions until evenly distributed.
5. Heat a non-stick skillet over medium heat and melt 1 tablespoon unsalted butter.
6. Pour 1/4 cup batter per pancake into the skillet, cooking 2-3 pancakes at a time.
7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
8. Flip pancakes and cook for another 2 minutes until golden brown and cooked through.
9. Repeat with remaining batter, adding 1 tablespoon butter to the skillet for each batch.
10. Serve immediately. Golden and crisp outside, these pancakes have a tender interior with earthy callaloo and fresh scallion notes. Try them with a fried egg on top or alongside grilled sausages for a hearty meal.
Summary
A fantastic collection of Caribbean callaloo recipes awaits! Whether you’re new to this vibrant green or a longtime fan, these 18 spicy dishes offer delicious ways to explore Caribbean flavors. We’d love to hear which recipes become your favorites—drop a comment below and share this article on Pinterest to spread the callaloo love!
