Callaloo (Leafy Greens With Tomato and Onion) Recipe (2024)

Recipe from Hazel and Jessica Craig

Adapted by Priya Krishna

Callaloo (Leafy Greens With Tomato and Onion) Recipe (1)

Total Time
15 minutes, plus simmering if using salt fish
Rating
4(96)
Notes
Read community notes

Callaloo is a simple stewed dish of greens, tomatoes, onions and Lawry’s Seasoned Salt. The dish is eaten across the Caribbean, but this version comes from Hazel Craig, the mother of the pastry chef Jessica Craig of L’Artusi in Manhattan. Hazel makes the dish every Christmas exactly as she ate it in Jamaica: with saltfish, which adds heft and a pleasant funk. If you’re not able to get callaloo (which can be found in fresh or canned form at Caribbean markets and some international grocery stores), any sturdy green will do, like kale or Swiss chard. —Priya Krishna

Featured in: A Family’s Christmas, Filled With the Tastes of Jamaica

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Ingredients

Yield:4 servings

  • 8ounces saltfish or bacalao (optional)
  • ¼cup vegetable or canola oil
  • 1medium white onion, halved and sliced
  • 1medium tomato, chopped
  • 1pound callaloo or other hearty leafy greens (such as kale or Swiss chard), stems removed and greens roughly chopped
  • ½teaspoon Lawry’s Seasoned Salt
  • ¼teaspoon black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

159 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 431 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Callaloo (Leafy Greens With Tomato and Onion) Recipe (2)

Preparation

  1. Step

    1

    If using saltfish, place it in a small pot and cover with water by 1 inch. Boil the saltfish over medium heat until softened, adding water as needed to cover, about 30 minutes to 1 hour. Strain, then let the saltfish cool. Break apart into small pieces.

  2. Step

    2

    In a large skillet, heat the oil over medium-high. Add the onion and sauté until softened, about 2 minutes. Add the tomato and sauté until softened, about 2 minutes.

  3. Step

    3

    Add the callaloo and cook, stirring frequently, until tender, 5 to 10 minutes, adding the prepared saltfish halfway through, if using. Stir in the seasoned salt and pepper and serve.

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Private Notes

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Cooking Notes

Chris Ohrstrom

I frequently eat and cook callalloo in Jamaica. Several things to note:1. It almost always has stalks of fresh sage in it, a very common and cheap herb in Jamaica2. I often find it has garlic and a little Scocth Bonnet (Jabenero) pepper cooked with it as well. Personally I rarely see it with salt Codfish3. Technically it is the Amarynth plant. Easily grown and harvested before it goes to seed. Heirloom catalogues sell the seeds.

tamarque

Callaloo, or a variety of it, actually grows wild at least in NYS. It covers my garden every summer and gives me lots of greens which can be frozen for winter use. This recipe is very much like what I cook. Often add bone broth for extra flavor. Don't do bacalao even tho it is available. The green is betw kale and chard in tenderness.

Empress of Sandyground

Thyme is the herb to add when preparing callaloo and which is bound to bundles at the market. Add a tomato, onion and Scotch Bonnet with salt & pepper & some oil in a dutch oven with chopped callaloo to simmer down until tender. If you buy fresh bundles, peel the bitter outside layer off larger stalks before chopping. Easier to buy bags of chopped callaloo at the market and your thyme separately. Nah on boney saltfish.

Ryan L.

I used rainbow chard because I was unable to find callaloo. This was so easy and delicious. Everyone at my Caribbean themed dinner loved this dish.

Don Driscoll

Until yesterday I di not knwo that Amaranth which is a weed in my El Paso garden was Callaloo. I am so happy to have new ways to cook this.

jenny henderson

The Kallaloo I grew up making and eating in the Virgin Islands has hocks or pig tale, salt fish, and crab, okra, onion, sweet pepper, scotch bonnet, and greens. Never tomato. And always served with a ball of fungi.

Empress of Sandyground

Thyme is the herb to add when preparing callaloo and which is bound to bundles at the market. Add a tomato, onion and Scotch Bonnet with salt & pepper & some oil in a dutch oven with chopped callaloo to simmer down until tender. If you buy fresh bundles, peel the bitter outside layer off larger stalks before chopping. Easier to buy bags of chopped callaloo at the market and your thyme separately. Nah on boney saltfish.

boston cook

Bacalao was waaay too salty. Wish I’d followed directions on packet to soak overnight and change the water multiple times.

Faliron

This leafy green is grown extensively in Greece and you can find in the markets both the wild and cultivated kind .Usually it is prepared boiled with an olive oil and lemon dressing or cooked with zucchini and tomatoes and served with crumbled feta on top.In the island of Crete is also cooked withsnails and tomatoes.Here in the state of Maryland where I live I found it as a weed in a commercial farm where is used to go to pick tomatoes inthe summer.

Jori

Callaloo I found out is Amaranth. In San Diego where i live it is naturalizing in my yard for the last 2 years. Sturdy and most productive. Thrilling to me since now I can have something that I first tasted in Jamacia over 15 years ago. Now I just need an ackee tree so I can have ackee and saltfish!

Chris Ohrstrom

I frequently eat and cook callalloo in Jamaica. Several things to note:1. It almost always has stalks of fresh sage in it, a very common and cheap herb in Jamaica2. I often find it has garlic and a little Scocth Bonnet (Jabenero) pepper cooked with it as well. Personally I rarely see it with salt Codfish3. Technically it is the Amarynth plant. Easily grown and harvested before it goes to seed. Heirloom catalogues sell the seeds.

tamarque

Callaloo, or a variety of it, actually grows wild at least in NYS. It covers my garden every summer and gives me lots of greens which can be frozen for winter use. This recipe is very much like what I cook. Often add bone broth for extra flavor. Don't do bacalao even tho it is available. The green is betw kale and chard in tenderness.

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Callaloo (Leafy Greens With Tomato and Onion) Recipe (2024)

FAQs

What are the ingredients for callaloo? ›

How do you prepare fresh callaloo? ›

Directions. Heat oil in a large pot over medium until shimmering. Add onion, bell pepper, garlic, and peppa sauce; cook, stirring occasionally, until softened, about 10 minutes. Add callaloo, stock, tomatoes, and house spice; cook, stirring occasionally, until callaloo starts to wilt, 4 to 5 minutes.

What is callaloo called in America? ›

CALLALOO = AMARANTH. Just passed a store in Astoria Queens, NY where Callaloo was for sale among other fresh produce. Love seeing wild greens as part of the food offerings in urban settings. Amaranth, a native American annual, is one of the tastiest cooked greens.

Is canned callaloo good for you? ›

Like other leafy green vegetables, callaloo leaves are packed with nutritional benefits. The leaves contain large amounts of vitamins A, B, and C and are high in fiber, iron, and calcium. While fresh leaves provide the most nutritional bang for your buck, canned callaloo still has great nutritional benefits.

Is callaloo good for kidneys? ›

Callaloo has many nutrients and the nutritive value varies, depending on the state in which it is eaten, whether raw or cooked. The potassium helps to lower or maintain blood pressure and regulate heartbeat. Persons with kidney disease should not eat raw or cooked callaloo because it is a potassium-rich food.

Which country is callaloo from? ›

Callaloo is one of the national dishes of Trinidad and Tobago and Dominica.

How long does callaloo last in the fridge? ›

Serve the soup by itself or pair the Callaloo with rice or dumplings. Leftovers can be safely refrigerated for up to two days.

Can you eat callaloo leaves raw? ›

It is usually cooked, but can be eaten raw. And don't just use the leaves, eat the stems too! You can peel the outer layer off thick stems to make them more tender. Try callaloo in any of these recipes or in your favorite greens recipe!

Is callaloo a laxative? ›

Callaloo recipes may vary, but all include some form of leafy green vegetable. This provides the majority of the dish's nutritional benefits. Vegetables such as amaranth and taro are high in dietary fiber. Increasing your fiber intake helps increase the bulk of your stools to aid in digestion and prevent constipation.

Is callaloo an African dish? ›

This dish has its roots in West Africa and was brought to the Americas by enslaved Africans. It is a staple in many Caribbean islands, although neighboring countries like Trinidad and Jamaica may argue over its origins. Callaloo is a dish made with leafy greens and some sort of protein.

Is callaloo good for diabetics? ›

Knowing what to eat and how much to eat will help you manage your blood sugar levels. Eat more vegetables (callaloo, okra). These are very high in nutrients and low in calories. Include lean animal proteins such as fish, chicken, lean meats, low-fat cheese, eggs, dried beans and peas as part of your meal.

What is the English name for callaloo plant? ›

Callaloo is a delicious Caribbean leaf vegetable, traditionally known as amaranth. It is similar to spinach and versatile in the kitchen as it can be used in stews, curries or salads.

Do you wash canned callaloo? ›

Callaloo – Fresh callaloo may be hard to find but canned callaloo makes a great substitute. Rinse the canned callaloo to remove any excess salt.

What does callaloo taste like? ›

Flavor of Callaloo

In appearance, callaloo has a resemblance to steamed spinach, but it does not taste the same; callaloo has a bit of a bitter taste to it with a nutty undertone.

What happens if I eat callaloo every day? ›

Callaloo is full of a variety of proteins which makes it great for building muscle. The fibre in the plant helps to prevent constipation and create a good environment for the healthy growth of your immune system. It is also a great agent for weight loss.

What does callaloo contain? ›

While nearly every take on callaloo features some type of leafy green vegetable, the other ingredients used depend on location and availability. In Trinidad & Tobago, most callaloo recipes call for okra. In other places, ingredients can include crab, conch, lobster, pumpkin, chili pepper, or scotch bonnet pepper.

What plant does callaloo come from? ›

Callaloo and or Chinese spinach (Amaranthus spp) is consumed in the Caribbean and in other areas of the tropics. The amaranth crop is grown extensively as a green leafy vegetable, or as spinach. In fact, the leaves are a good source of fiber, protein, vitamins and minerals.

Are callaloo and collard greens the same? ›

While callaloo can be made from taro, dasheen, tannia, amaranth, or yautia root, the preparation is usually similar to that of Southern collard greens. If you've been following our blog, you know we can't get enough of Caribbean flavors.

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