Jamaican Callaloo
A quick, savory Jamaican greens dish — callaloo sautéed with onion, tomato, thyme, and scotch bonnet. A nutritious island staple ready in 25 minutes.
Prep
10 min
Cook
15 min
Total
25 min
Makes
4 servings
Why you'll love this recipe
Callaloo is the Caribbean's answer to sautéed greens — quick, savory, and full of island flavor from thyme and scotch bonnet. It's a wholesome side that comes together in one pan.
Jamaican Callaloo
25 min · 4 servings
Ingredients
Servings
4 servings
- 1 bunch callaloo (or spinach/amaranth), chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tomato, diced
- 2 scallions, chopped
- 1 sprig fresh thyme
- ½ scotch bonnet pepper (optional)
- 2 tablespoons oil
Instructions
- Heat the oil and sauté the onion, garlic, scallion, and thyme until fragrant.
- Add the tomato and scotch bonnet and cook 2 minutes.
- Stir in the callaloo, cover, and steam until just wilted and tender, about 5–7 minutes.
- Season with salt and serve hot alongside rice, fish, or breakfast.
Nutrition (per serving)
90
Calories
4g
Protein
9g
Carbs
5g
Fat
Frequently asked questions
- What is callaloo?
- Callaloo refers to leafy greens (often amaranth or taro leaves) cooked into a savory side across the Caribbean. Spinach is a common substitute.
- How do I serve callaloo?
- It's a versatile side for rice and peas, fried fish, or a classic Jamaican breakfast with ackee and dumplings.
