🍳 Instructions
Prep the greens: Wash and chop the callaloo leaves. Remove any tough stems.
Sauté aromatics: In a skillet, heat coconut oil over medium heat. Add onion, garlic, green onions, and thyme. Cook until fragrant.
Add tomato and pepper: Stir in diced tomato and Scotch bonnet (whole, for flavor without too much heat).
Steam the callaloo: Add the chopped callaloo and water. Cover and steam for 5–7 minutes until tender.
Season and serve: Add salt to taste. Serve with dumplings, boiled green bananas, or fried plantains.
This dish is a staple across the Caribbean, with variations in Trinidad (using dasheen leaves and coconut milk) and Grenada (often served as a stew). For a heartier version, try Jamaican Callaloo with Shrimp or explore the Trini-style callaloo.
Want to try it with coconut milk or crab like they do in Trinidad and Tobago? I can share that version too!
