- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 61
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 161 mg
Callaloo is a popular dish in the Caribbean. Usually made from taro or amaranth leaves, the leafy greens are highly nutritious as well as delicious. Because it's hard to find fresh callaloo, I use canned. You can also substitute spinach if you prefer.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 61
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 161 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion and cook until tender, about 4 minutes. Add the garlic, tomato, pepper, green onions and thyme.
- Add the callaloo and 2 tablespoons to 1/4 cup vegetable broth and simmer until tender, about 5 minutes. Season with salt. Remove the thyme sprigs and Scotch bonnet pepper before serving.
