Callaloo Leafy Greens With Tomato And Onion Recipes

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CALLALOO (LEAFY GREENS WITH TOMATO AND ONION)



Callaloo (Leafy Greens With Tomato and Onion) image

Callaloo is a simple stewed dish of greens, tomatoes, onions and Lawry's Seasoned Salt. The dish is eaten across the Caribbean, but this version comes from Hazel Craig, the mother of the pastry chef Jessica Craig of L'Artusi in Manhattan. Hazel makes the dish every Christmas exactly as she ate it in Jamaica: with saltfish, which adds heft and a pleasant funk. If you're not able to get callaloo (which can be found in fresh or canned form at Caribbean markets and some international grocery stores), any sturdy green will do, like kale or Swiss chard.

Provided by Priya Krishna

Categories     vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

8 ounces saltfish or bacalao (optional)
1/4 cup vegetable or canola oil
1 medium white onion, halved and sliced
1 medium tomato, chopped
1 pound callaloo or other hearty leafy greens (such as kale or Swiss chard), stems removed and greens roughly chopped
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon black pepper

Steps:

  • If using saltfish, place it in a small pot and cover with water by 1 inch. Boil the saltfish over medium heat until softened, adding water as needed to cover, about 30 minutes to 1 hour. Strain, then let the saltfish cool. Break apart into small pieces.
  • In a large skillet, heat the oil over medium-high. Add the onion and sauté until softened, about 2 minutes. Add the tomato and sauté until softened, about 2 minutes.
  • Add the callaloo and cook, stirring frequently, until tender, 5 to 10 minutes, adding the prepared saltfish halfway through, if using. Stir in the seasoned salt and pepper and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 431 milligrams, Sugar 3 grams, TransFat 0 grams

CALLALOO



Callaloo image

This mineral-rich leafy green is a staple in the Jamaican diet; saute it with onions, scallions, and thyme to make a healthy vegetable side dish. If you can't find callaloo, Swiss chard or mustard greens make an excellent substitute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 6 servings as a side dish

Number Of Ingredients 9

2 pounds callaloo
1 tablespoon cooking oil
1 tablespoon butter
1 onion, chopped
3 whole scallions, chopped
1 sprig fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup water

Steps:

  • Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.
  • Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt, and black pepper. Mix all of the ingredients together, add the water, and cover. Cook over medium heat until the stems are tender, about 8 minutes.

CALLALOO



Callaloo image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 small onion, diced
1 carrot, julienne
1 teaspoon diced Scotch bonnet
2 pounds callaloo, leaves stripped from the stems
1 teaspoon all-purpose seasoning
1 teaspoon ground black pepper
3 cloves garlic, minced
2 green onions, diced
1 tomato, chopped

Steps:

  • Add butter to a saute pan with onions, carrots and Scotch bonnet on a medium heat. Saute vegetables for 2 minutes.
  • Add callaloo, all-purpose seasoning and black pepper. Cover and steam for 4 minutes.
  • Add garlic, green onion and tomatoes. Cook until callaloo is tender, about 10 minutes.

MOOSEWOOD CALLALOO GREENS STEW



Moosewood Callaloo Greens Stew image

Adapted from a cooking class given by Moosewood Collective members. This recipe is from "Moosewood Restaurant Low-Fat Favorites Cookbook". Kale, turnip greens, or spinach may be substituted if callaloo is unavailable.

Provided by Molly53

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups finely chopped onions
3 garlic cloves, minced
2 teaspoons grated fresh gingerroot
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups water or 5 cups vegetable stock
2 cups pumpkin (about 1 large potato) or 2 cups other winter squash
2 cups chopped greens (ideally, callaloo or sub stemmed kale, turnip greens, or 3 cups chopped stemmed spinach)
1 cup okra, sliced (either fresh or frozen, easy to slice if slightly frozen) or 1 cup use zucchini
1 cup diced tomato
1/2 teaspoon salt
2 tablespoons lime juice, freshly squeezed

Steps:

  • In soup pot, saute onions for a minute or two.
  • Add garlic and continue sauteeing for another 2 or 3 minutes, until softened.
  • Add seasonings and saute another minute, stirring to prevent spices from sticking and scorching.
  • Stir in water or stock and add sweet potatoes or squash.
  • Bring to a boil and simmer 5 minutes.
  • If you are using callaloo, turnip greens or kale (but not spinach), stir it in at this time.
  • Add okra and simmer another 5 minutes.
  • Stir in tomatoes, lime juice, salt and spinach, if you are using it.
  • Cook for another 3 or 4 minutes until all vegetables are tender.
  • Add more salt or lime juice to taste.
  • Serve while hot.

Nutrition Facts : Calories 118.6, Fat 0.5, SaturatedFat 0.1, Sodium 480, Carbohydrate 27.9, Fiber 5.2, Sugar 8.3, Protein 3

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