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.
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
Instructions
- 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.
- 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.
- Stir in the prepared callaloo leaves, raise the heat, and allow them to wilt.
- Add salt, tomato, and water. Stir well.
- 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.
- After 5 minutes, remove the lid and cook uncovered to reduce excess liquid.
- 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.
- 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!