THE SEASONED SKILLET
Jamaican Callaloo is a very nutrient rich, green leafy vegetable that is most commonly served for breakfast with saltfish!
It's made in a dutch pot, or sauté pan with onions, garlic, tomatoes, scotch bonnet pepper and is the perfect healthy start to your morning!
Strip and Remove Old Leaves/Stem – using a knife, peel the outer membrane/skin of each stalk of callaloo starting from the tip of the stem. Then, remove any old and withered leaves, leaves with too many holes or thicker more tough parts of the stem and rinse well with cold water.
Wash with Salt and Thoroughly Rinse – place in a bowl filled with cold water and 1 tbsp of salt; ensure the callaloo is fully submerged. Discard water, thoroughly rinse with fresh water once again and drain well.
Chop – using a large knife chop callaloo and set aside; see notes section for tips.
Prep Time: 15 Min
Fresh Callaloo, chopped and tightly packed
Garlic, crushed or minced
Scotch Bonnet Pepper, finely chopped
Salt and Pepper, to taste
Chicken Stock or Water
Cook Time: 10 Min
Sauté Aromatics and Vegetables – heat olive oil in a dutch pot or sauté pan over medium heat, then add onion, tomato, garlic, scotch bonnet peppers and sauté until they have softened a bit.
Add Callaloo and Season – then add chopped callaloo, thyme sprigs, butter, salt, pepper, and chicken stock.
Steam/Cook and Serve – reduce heat to medium low and allow to simmer for about 10 minutes or until callaloo has softened and is tender. Then, remove from heat, and enjoy!