← Back to browse
Caribbean Callaloo

Caribbean · 40 min · Easy · 4 servings

Caribbean Callaloo

Be the first to rate this recipe

Greens stewed down with coconut milk, thyme and okra until soft and glossy. Mellow, rich and green. The Caribbean answer to creamed spinach.

~240 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Start the base

    ⏱ 8 min

    Heat the oil in a wide pot over medium heat and cook the onion until soft. Add the garlic, scallions and ground allspice and stir until fragrant.

  2. 2

    Add the greens

    ⏱ 5 min

    Add the collard greens a handful at a time, letting each batch wilt before the next goes in, then stir in the okra and tomato.

  3. 3

    Stew

    ⏱ 20 min

    Pour in the coconut milk with ⅔ cup (150 ml) water, add the thyme sprigs and the whole green chili, and simmer covered until the greens are completely tender and the okra has thickened the sauce.

  4. 4

    Finish

    ⏱ 3 min

    Remove the chili and thyme stalks, season well with salt and black pepper, and cook uncovered for a few minutes, until the greens hold together in a loose mound rather than sitting in liquid.

Notes

Okra is what gives callaloo its silky body. If you dislike the texture, slice it thicker and add it later. Leave the chili whole and lift it out at the end for perfume without heat.

Cooking this later?Save to Pinterest