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Callaloo

Callaloo

A beloved Caribbean staple, this Callaloo is a rich, silky stew of leafy greens slow-simmered with coconut milk, okra, scotch bonnet pepper, and salted pork. Deeply savory and fragrant with thyme and allspice, it's the kind of dish that fills the kitchen with island warmth and tastes even better the next day. Serve it over white rice or alongside roti for a complete, soul-satisfying meal.

4 servings · Prep 20 min · Cook 40 min · Total 60 min

Caribbean · Soup · Dinner

Ingredients

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  • 1 lb callaloo leaves stems removed, leaves roughly chopped; substitute fresh spinach or amaranth if unavailable
  • 6 oz okra sliced into ½-inch rounds
  • 6 oz salted pork cut into small pieces, rinsed well
  • 1 can coconut milk full-fat, shaken
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 3 stalks green onions (scallions) thinly sliced
  • 1 whole scotch bonnet pepper left whole for mild heat or pierced/minced for more spice
  • 4 piece fresh thyme sprigs
  • 0.25 tsp ground allspice
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp salt adjust — salt pork adds saltiness

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Pot
  • Wooden Spoon
  • Immersion Blender
  • Knife
  • Ladle
  • Cutting Board
  • Saucepan (1 Quart)
  • Mixing Bowl (4 Quarts)

Instructions

  1. Rinse the @[Salted Pork] thoroughly under cold water to remove excess salt. Place it in a small #[Saucepan], cover with water, bring to a boil, and simmer for ~[10 minutes]. Drain and set aside.
  2. In a large #[Pot] over ^[medium heat], melt the @[Butter]. Add the diced @[Yellow Onion] and cook, stirring occasionally, until softened and translucent, about ~[5 minutes]. Add the @[Garlic] and @[Green Onions] and cook for another ~[1–2 minutes] until fragrant.
  3. Add the parboiled @[Salted Pork] to the pot and stir to coat in the aromatics. Add the chopped @[Callaloo Leaves], sliced @[Okra], @[Thyme] sprigs, whole @[Scotch Bonnet Pepper], and @[Ground Allspice]. Pour in the @[Coconut Milk] and chicken stock. Stir everything together, bring to a gentle boil, then reduce heat to ^[medium-low]. Cover and simmer for ~[25–30 minutes], stirring occasionally, until the greens are completely tender and the okra has thickened the stew naturally.
  4. Remove the @[Thyme] sprigs and @[Scotch Bonnet Pepper] (discard or mince and stir back in if you want more heat). Use an #[Immersion Blender] to partially blend the stew — about ~[4–5 short pulses] — leaving some texture. Alternatively, mash with the back of a spoon for a chunkier finish. Season with @[Black Pepper] and @[Salt] to taste.
  5. Ladle the @[Callaloo Leaves] into bowls and serve hot over steamed white rice, with roti, or alongside fried plantains.