With an abundance of fresh callaloo (aka spinach or chorai bhagi) in my garden last summer and the many requests for a version of the classic Jamaican Callaloo with Saltfish (salted cod) without the saltfish, I’ve been playing around with a few variations. I’m a huge fan of salted cod and not a fan of turkey, but I had to admit that this recipe was simply delicious.
This Jamaican Callaloo with Ground Turkey recipe offers a modern, lighter take on the traditional Jamaican dish, typically made with saltfish. By using lean ground turkey, it provides a healthier protein option without compromising on the rich, savory flavors that make this dish a Caribbean favorite.
Sautéed with aromatic herbs, spices, and fresh vegetables, this version maintains the essence of the classic while introducing a new twist. It’s an excellent choice for anyone looking to enjoy the comforting taste of callaloo with a leaner meat alternative. Whether you’re cutting back on salt, looking for a new way to enjoy callaloo, or simply want a quick and hearty Caribbean dinner, this dish fits the bill. Serve it with boiled green bananas, rice, or even dumplings for a complete island-style plate.
Callaloo is a leafy green vegetable used in Caribbean cooking, especially in Jamaican and Trinidadian cuisines. In Jamaica, callaloo typically refers to amaranth greens, whereas in Trinidad and Tobago, it often refers to dasheen bush (taro leaves). It has a slightly earthy taste and a texture similar to spinach, making it perfect for sautéed dishes, soups, and stews. It absorbs seasonings well and cooks down into a savory, tender green that's full of flavor.
Yes, spinach is a common substitute for callaloo when the traditional greens are unavailable. It offers a similar texture and absorbs flavors well.
Scotch bonnet peppers are quite hot. Adjust the amount used based on your heat preference, and consider removing the seeds to reduce spiciness.
This dish pairs well with boiled green bananas, dumplings, rice, or breadfruit for a complete Caribbean meal.
A lighter twist on the classic Jamaican callaloo, substituting ground turkey for saltfish, perfect for a nutritious and flavorful meal.
Heat olive oil in a large sauté pan over medium heat. Add ground turkey to the pan, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes.
Add sliced onion, minced garlic, and chopped scallions to the pan. Sauté until the onions are translucent, about 3 minutes.
Stir in thyme leaves, diced tomatoes, and chopped scotch bonnet pepper. Cook for another 2–3 minutes until the tomatoes soften.
Season with black pepper and salt to taste.
Add chopped callaloo leaves to the pan. Stir well to combine all ingredients.
Cover the pan and let the callaloo steam until wilted and tender, about 5–7 minutes.
Remove the lid, stir the mixture, and cook uncovered for an additional 2 minutes to evaporate any excess liquid.
Taste and adjust seasoning if necessary. Serve hot.