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This Veggie Packs a Punch of Nutrients and Tastes SOOO Good.

It’s the best vegetable I have ever tasted! Okay. That’s exaggerating. Yet, if you have ever tasted callaloo with ackee and codfish, you know what a piece of heaven tastes like. I can eat this for breakfast, lunch, and dinner. 

If you are a fellow callaloo lover, you will be happy to learn that you can enjoy this dish guilt-free. It’s packed with nutrients! With the change in seasons, antioxidants and anti-inflammatory items like vitamin C are just what the trainer ordered for your immune system. Not only does callaloo contain vitamin C, but it also packs a punch with:

  • Vitamin K
  • Manganese
  • Calcium
  •  Iron
  • Potassium

The health benefits include digestive health, cancer prevention, cognitive problems, and heart disease.

Want to make some? It’s EASY! Here is a recipe from Healthier Steps by Michelle Blackwood. I shared the recipe step by step. You do not mess with a masterpiece!

Once you make it, post a comment to let me know how it turns out. Maybe we can have a virtual cook-off. 

Nutrition (Per portion)

  • Energy:54 kcal / 226 kJ
  • Fat:1 g
  • Protein:3 g
  • Carbs:8 g

Cook Time

  • Preparation:10 min
  • Cooking:10 min
  • Ready in:20 min
  • For:3 Servings

Ingredients

  • 4 cups callaloo, chopped and tightly packed
  • 1 tablespoon olive oil, or coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • Salt to taste
  • 1 Scotch Bonnet pepper, whole or 1/4 teaspoon cayenne pepper
  • 2 tablespoons water

Instructions

  1. Peel the outer membrane of each stalk of callaloo and remove outer old leaves. Place callaloo in a bowl and cover with cold water, place 1/2 tsp salt, and set aside while preparing remaining vegetables. Discard water then rinse with water and drain. Chop callaloo.
  2. Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.

Notes

Depending on how tender your callaloo is, it can take anywhere from 5 to 10 minutes to cook.

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