Jamaican Callaloo

Callaloo is a popular Jamaican dish made with fresh, leafy greens and simple aromatics, gently stewed into a tender, flavourful side. This Caribbean side dish recipe is quick, versatile, and perfect for breakfast, lunch, or dinner.

Want to try another delicious vegetable side? Try my Jamaican Steamed Cabbage next.

I think traditional American breakfasts would really benefit from a dish like Jamaican callaloo. My version is simple, savoury and packed with healthy ingredients that cook down quickly.

Callaloo is popular across the Caribbean, but every island has their own distinct style. This one is rooted in authentic Jamaican food, using fresh greens, garlic, thyme and just a bit of heat from scotch bonnet.

It’s a versatile dish that works for any meal, no matter the time of day. Growing up Jamaican, this was the number one greens we ate in our household and it went well with everything!

What is Callaloo?

Callaloo, pronounced [KAH·LA·LOO], is a very nutrient rich, dark green leafy vegetable that is very popular in the Caribbean. It is comparable to collard greens, kale or spinach and is served mainly as a breakfast item. It can however, can be eaten anytime throughout the day.

Is callaloo the same as collard greens?

Callaloo and collard greens are not the same, though they’re both leafy green vegetables. Callaloo refers to a variety of leafy greens used in Caribbean cooking, and in Jamaica, it’s typically made with amaranth leaves. Collard greens are thicker and have a slightly different flavour and texture, but they can be used as a substitute if callaloo isn’t available.

What plant is Jamaican callaloo?

Jamaican callaloo typically comes from the amaranth plant, specifically a variety known as Amaranthus viridis. The leaves are tender when cooked and are the main ingredient in traditional Jamaican callaloo dishes.

Ingredients

• Fresh Callaloo: Use fresh callaloo that has been cleaned, chopped and tightly packed to make up the 5 cups. You can also use frozen callaloo.
• Onion: You can use yellow or cooking onions, sweet onions or white onions.
• Tomato: Juicy, plump tomatoes that have been cooked down provide freshness and added flavour.
• Garlic: Crushed, thinly sliced or minced work just fine in this recipe.
• Scotch Bonnet Pepper: Depending on the pepper this can be VERY spicy, but also VERY flavourful. Even if you use a little piece, it will still do the job. Alternatively, you can use habanero peppers finely chopped.
• Fresh Thyme Sprigs: This fresh aromatic and flavourful herb is essential in many Jamaican dishes, and definitely great in this one as well.
• Butter: This adds a flavour to the recipes and helps meld all the ingredient notes together.
• Salt and Pepper: Season the greens to taste, you don’t need much.
• Olive Oil: Used for sautéing the aromatics, veggies, and herbs before adding the callaloo. Any neutral oil would work well in this recipe.
• Chicken Stock: This helps the callaloo to steam or “cook down” while adding flavour. Alternatively, you can use water or vegetable stock.

How to Prepare (Peel and Clean) Callaloo

To prep callaloo, I start by peeling the outer skin of each stalk with a small knife, beginning at the tip and working my way down. I also get rid of any old or damaged leaves, especially the ones with holes or tough stems. Then I give everything a good rinse under cold running water.

Next, I soak the callaloo in a bowl of cold water with about a tablespoon of salt. This helps draw out any dirt or bugs hiding in the leaves. After a few minutes, I pour off the water, rinse everything again really well, and drain it completely.

Once the callaloo is clean, I bunch the stalks together and chop them into smaller pieces. I find it easier to roll them up like a bundle before slicing. Then I set it aside and get ready to start cooking.

How to Make Jamaican Callaloo

I start by heating some olive oil in a dutch pot over medium heat. Once it’s hot, I add the onion, tomato, garlic, and a bit of finely chopped scotch bonnet pepper. I let everything sauté until the veggies are softened and fragrant.

Then I add the chopped callaloo along with fresh thyme, a little butter, salt, pepper, and a splash of chicken stock. It doesn’t take much liquid—just enough to help it steam and cook down.

I lower the heat and let it simmer gently for about 10 minutes, or until the callaloo is nice and tender. Once it’s done, I take it off the heat and serve it right away.

What to Serve With Jamaican Callaloo

• Jamaican Fried Dumpling: The crispy outside and soft, fluffy inside makes it perfect for scooping up callaloo
• Saltfish: This classic pairing is a staple Jamaican breakfast, combining savoury callaloo with flaky, well-seasoned Jamaican Saltfish Fritters.
• Jamaican Festival: These slightly sweet, fried cornmeal dumplings add a delicious contrast to the savoury greens.
• Boiled Green Banana: Mild and starchy, green bananas balance the bold flavours of callaloo and add extra heartiness
• Bammy: This cassava flatbread soaks up the juices from the callaloo beautifully and is a traditional Jamaican side
• Plantain: Fried ripe plantains bring a soft, sweet contrast that rounds out the meal
• Fried or Roast Breadfruit: Breadfruit has a creamy, potato-like texture that pairs well with the tender, sautéed greens

Recipe Variations and Substitutions

Here are some great ways to switch up this recipe:

• Bacon or Ham: Add bacon or ham for extra flavour, protein, and variety. It makes the dish heartier and even more savoury.
• Peppers: If you prefer a non-spicy version, skip the scotch bonnet pepper. Sweet bell peppers or banana peppers work well as substitutes.
• Saltfish: Boil salted cod to your desired saltiness, then add it to the callaloo for a classic Jamaican pairing.
• Green Onion: Use green onion instead of regular onion, or add it in by crushing with the back of a knife to release more flavour.
• Patty Filling: Use the cooked callaloo as a vegan filling for Jamaican patties—an easy and flavourful alternative to the traditional beef version.

Storage

The best way to reheat callaloo is on the stovetop, over medium heat until warmed through. Alternatively, you can use the microwave. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

How to Freeze Callaloo

If have large quantities of callaloo you can store in your freezer for around 3 to 4 months. Do so by prepping the callaloo as outline, and once chopped place in Ziploc® Freezer Bags, or anything comparable to prevent from freezer burn.

Frequently Asked Questions (FAQ’s)

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