Jamaican Callaloo Recipe

4 standard portions

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Ingredients

• 1 bunch of callaloo (about 1½ -2 lb)
• 1 tbsp salt ((5g) can use any salt for the cleaning)
• 2 tbsp olive oil ((5g))
• 1 medium sized onion (chopped)
• 2 scallion (sliced)
• 4 garlic cloves (minced)
• ½ red bell pepper (optional, chopped)
• 4 sprigs fresh thyme
• 1 large tomato (chopped)
• 1 scotch bonnet (chopped and de-seeded)
• 2-3 tbsp hot water ((30ml))
• 1 tbsp dairy free butter ((15g))
• 1 tsp all purpose seasoning ((5g) see notes and tips)
• black pepper and pink salt to taste

Method

1. Start by inspecting the callaloo leaves, any leaves with holes, too much debris or are dying should be discarded.
2. Use a paring knife to peel/strip the thin membrane from the stalk of the callaloo bunch.
3. The thicker/bumpy parts of the stalk should be chopped off and discarded (don't get rid of all of the stalk just the bad parts)
4. Rinse the callaloo leaves and stalk several times.
5. The callaloo leaves and stalk in a large bowl with cold water and sprinkle in some salt.
6. Soak the leaves/stalk for about 20 minutes before rinsing off in cold water.
7. Drain off the salt water and rinse the callaloo in a colander.
8. Slice the stalks and chop the callaloo leaves (you may find it easier to roll and bunch a few together prior to chopping) then set aside in a medium sized bowl.
9. In a large frying pan, add the olive oil, saute the onion, scallion, garlic and red bell pepper until they are soft and translucent.
10. Add the tomato, thyme and scotch bonnet pepper and continue to cook for about 2-3 minutes.
11. Top with the callaloo and carefully fold it in.
12. Steam the callaloo by pouring in the hot water.
13. Reduce the heat to low, cover with the lid and steam the callaloo for 5-7 minutes or until tender.
14. Remove the lid, add the butter then season with all purpose seasoning along with black pepper and pink salt to taste.