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Caribbean Callaloo

Caribbean · 40 min · Easy · 4 servings

Caribbean Callaloo

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.

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