Go Back

Jamaican Callaloo with Baby Spinach.

A vegan-friendly Caribbean side dish where Jamaican callaloo and baby spinach are simmered with coconut cream, onion, garlic, and fresh pepper for a wholesome and flavorful result.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Breakfast, Caribbean Classics, Vegan, Vegetarian, Weeknight Dinners
Ingredients Method

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 medium onion diced
  • 6 cloves garlic smashed
  • 1 pimento pepper sliced
  • 1/2 habanero pepper sliced
  • 1/2 teaspoon black pepper
  • 1 lb Jamaican callaloo leaves washed and chopped
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons coconut cream
  • 1 lb baby spinach washed
  • 1 medium tomato diced
  • 1 tablespoon lemon juice

Method
 

  1. Prepare the Jamaican Callaloo (chorai bhagi) by removing the leaves from the stems (yes, you can include the stems, but I didn't), washing them thoroughly, then chopping. Wash the spinach. Chop the tomato, onion, and peppers. Smash the garlic.
  2. Heat olive oil in a wide pan over medium heat. Add onion, garlic, pimento pepper, habanero, and black pepper. Reduce heat to low and cook for 3 minutes.
  3. Stir in the prepared callaloo leaves, raise the heat, and allow them to wilt.
  4. Add salt, tomato, and water. Stir well.
  5. Mix in the coconut cream, then add the baby spinach. Cover with a lid to help the spinach wilt. Layering the ingredients is important as explained in the video below.
  6. After 5 minutes, remove the lid and cook uncovered to reduce excess liquid.
  7. At about 20 minutes, stir in the lemon juice. Continue cooking until 25–30 minutes total, when most liquid has evaporated and traces of oil are visible.
  8. Turn off the heat and serve hot with sada roti, cassava dumplings, or as a side dish with rice.

Tried this recipe?

Let us know how it was!