Jamaican callaloo is more than just a leafy green—it’s a beloved staple in Jamaican households and a true symbol of island heritage. With its rich, earthy flavor and hearty texture, callaloo is often cooked with onions, garlic, scallions, thyme, tomatoes, and Scotch bonnet pepper for a savory, slightly spicy dish that’s as nourishing as it is flavorful. Traditionally served alongside dumplings, boiled green bananas, or fried plantain, callaloo is a go-to for breakfast, lunch, or dinner.
NUTRITIONAL BENEFITS OF CALLALOO
1. Iron-Rich Fuel – Helps boost energy and supports healthy blood flow.
2. Loaded with Vitamins A & C – Great for your skin, immune system, and overall wellness.
3. Bone-Boosting Calcium – A plant-powered way to strengthen bones and teeth.
4. High in Fiber – Keeps digestion on track and helps you feel satisfied longer.
5. Naturally Low in Calories – Clean, green, and perfect for any lifestyle.
INGREDIENTS NEEDED FOR JAMAICAN CALLALOO
1. Callaloo
2. Scotch Bonnet Pepper
3. Tomato (optional)
4. Scallion/Green Onion
5. Margarine/Butter
6. Salt
7. Thyme
8. Yellow Onion
9. Green Bell Pepper
10. Red Bell Pepper
11. Black Pepper
12. Garlic
13. All Purpose Seasoning
HOW TO MAKE JAMAICAN CALLALOO
1. Wash 1 callaloo bunch in salt water twice, then vinegar and water and rinse. Remove dead leaves or holey leaves.
2. For the large stalks, strip the ends to remove the waxy part, which makes it chewy. Chop the callaloo and then do one more rinse.
3. Wash your remaining vegetables in vinegar and water. Cut 1 small yellow onion, 1/4 red bell pepper, 1/4 green bell pepper, and 2 green onion stalks into small chunks.
4. Add 4 cups of the chopped callaloo to a medium-size pot.
5. Next add in your diced veggies, 1 large minced garlic clove, 4 thyme sprigs, 1/4 tsp salt or to taste, 1/4 tsp black pepper, 1 tsp all purpose seasoning, 1 whole scotch bonnet pepper, and 1 heaping tbsp margarine.
6. Cover and cook on medium heat for 10 mins to spring water. Remove cover and cook for another 5-10 mins.
7. Add 2 tbsp water or more if there is not enough liquid (if you add a tomato, then you can omit this step).
8. Serve hot with another dish of choice.
VARIATIONS
There are many variations to make Jamaican Callaloo. While I love the simplicity of this recipe, here are some other ways to change up this dish.
1. Add Protein – Stir fry the callaloo with saltfish.
2. Make Callaloo Fritters.
3. You can use this dish to make Jamaican Callaloo Loaf or Jamaican Callaloo Patty.
WHAT TO SERVE WITH JAMAICAN CALLALOO?
7. Ground Provisions
HOW TO STORE IT
This will last in the fridge for up to 5 days in an airtight container.
DID YOU MAKE THIS RECIPE?
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JAMAICAN CALLALOO
Ingredients
- 4 cups Callaloo
- 1 Scotch Bonnet Pepper
- 1 Tomato (optional)
- 2 Scallion/Green Onion Stalks
- 1 tbsp Margarine/Butter
- ¼ tsp Salt
- 4 Thyme Sprigs
- 1 Small Yellow Onion
- ¼ Green Bell Pepper
- ¼ Red Bell Pepper
- ¼ tsp Black Pepper
- 1 Large Garlic Clove
- 1 tsp All Purpose Seasoning
Instructions
- Wash 1 callaloo bunch in salt water twice, then vinegar and water and rinse. Remove dead leaves or holey leaves.
- For the large stalks, strip the ends to remove the waxy part, which makes it chewy. Chop the callaloo and then do one more rinse.
- Wash your remaining vegetables in vinegar and water. Cut 1 small yellow onion, 1/4 red bell pepper, 1/4 green bell pepper, and 2 green onion stalks into small chunks.
- Add 4 cups of the chopped callaloo to a medium-size pot.
- Next add in your diced veggies, 1 large minced garlic clove, 4 thyme sprigs, 1/4 tsp salt or to taste, 1/4 tsp black pepper, 1 tsp all purpose seasoning, 1 whole scotch bonnet pepper, and 1 heaping tbsp margarine.
- Cover and cook on medium heat for 10 mins to spring water. Remove cover and cook for another 5-10 mins.
- Add 2 tbsp water or more if there is not enough liquid (if you add a tomato, then you can omit this step).
- Serve hot with another dish of choice.
