It’s not just fun to say, Callaloo is a leafy green, mineral rich staple in the Carribean diet. While there are many variations from region to region, the ingredients always contain a big leafy green similar in appearance to Kale, onions, scallions, and coconut milk. The ‘name’ of the vegetable is sometimes itself referred to as Callaloo but can be amaranth or taro.Try this variation below for a delicious Jamaican style Callaloo. If you already used up the callaloo, you can substitute greens, like sweet potato or “Asian cooking greens”, in this recipe.

1 lb callaloo
1 tbsp coconut oil
1/2 onion, chopped
3 whole scallions, chopped
2 cloves garlic, minced
2 in piece of ginger, minced
1/2 large pepper (color is your choice)
2 tbsp water
3/4 cup coconut milk
fresh squeezed lime juice from 1/2 a lime
Salt and Pepper to taste

Remove small branches with leaves from the center stem of callaloo. Rinse in a cold water bath. Discard water and chop leaves and small branches. Heat oil in a skillet or dutch oven then add onions, scallions, ginger, and garlic. Cook for 2 – 3 minutes or until soft. Add pepper and cook for another 2 minutes before adding callaloo, seasonings, and water. Stir to combine, cover. Cook for about 5 minutes until leaves are wilted. Add coconut milk, increase temperature and bring to a simmer. Cook uncovered until liquid has thickened and greens are completely tender – about 5 final minutes.