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
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
- Preparation:10 min
- Cooking:10 min
- Ready in:20 min
- For:3 Servings
- 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
- 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.
- 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.
Depending on how tender your callaloo is, it can take anywhere from 5 to 10 minutes to cook.