Print

Savory Callaloo Greens Recipe Easy Homemade Caribbean Delight

savory callaloo greens recipe - featured image
Print Recipe

A quick and easy Caribbean-inspired sautéed callaloo greens dish with garlic, scotch bonnet peppers, and creamy coconut milk, perfect as a wholesome side or main.

Ingredients

Scale
  • 1 lb (450 g) callaloo greens (fresh or frozen; substitute with spinach or amaranth leaves if unavailable)
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 scotch bonnet pepper, finely chopped, seeds removed for less heat
  • 2 sprigs fresh thyme
  • ½ cup (120 ml) coconut milk (full-fat preferred)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 scallions, chopped
  • Optional: ½ cup (75 g) crumbled salted codfish, soaked and flaked

Instructions

  1. Rinse the callaloo greens thoroughly under cold water to remove any grit. Pat dry with a clean towel or use a salad spinner. Roughly chop the leaves and tender stems into bite-sized pieces. (5 minutes)
  2. Heat 2 tablespoons of unsalted butter in a large sauté pan or skillet over medium heat. Once melted and shimmering, add the finely chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Stir occasionally to prevent browning. (4 minutes)
  3. Add the minced garlic and finely chopped scotch bonnet pepper. Stir constantly for about 1-2 minutes until aromatic but not burnt. (2 minutes)
  4. Add the fresh thyme sprigs and chopped scallions to the pan. Stir to combine and cook for another minute. (1 minute)
  5. Gradually add the chopped callaloo leaves to the skillet, stirring them in batches to allow them to wilt evenly. (3-4 minutes)
  6. Pour in ½ cup (120 ml) of coconut milk. Stir well to coat the greens, creating a creamy texture. (2 minutes)
  7. Season with salt and freshly ground black pepper to taste. Reduce heat to low, cover the pan, and let it simmer gently for 8-10 minutes, stirring occasionally. (10 minutes)
  8. If using, fold in the soaked, flaked salted codfish during the last 5 minutes of cooking. (5 minutes)
  9. Remove the thyme sprigs, give the dish a final stir, and adjust seasoning if needed. The callaloo should be tender but not mushy, with balanced flavors and a subtle kick from the scotch bonnet. (1 minute)
  10. Serve warm immediately for the best texture and flavor.

Notes

Handle scotch bonnet peppers with gloves to avoid irritation. Remove seeds to reduce heat. Do not overcook callaloo; it should be tender but not mushy. Use fresh callaloo for best texture. For vegan version, substitute butter with coconut or olive oil and omit salted codfish. Adjust salt carefully if adding salted codfish.

Nutrition

Keywords: callaloo, Caribbean greens, sautéed greens, scotch bonnet, coconut milk, Caribbean recipe, easy side dish, gluten-free, vegan option

Find it online: https://flurpchef.com/savory-callaloo-greens-recipe-easy-homemade-caribbean-delight/