Stewed Callaloo Recipes

CALLALOO STEW

Callaloo Stew image

Provided by Beatriz Llamas

Categories Soup/Stew Herb Onion Appetizer Sauté Low Cal Ham Spinach Hot Pepper Pumpkin Summer Okra Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup sunflower oil or canola oil
1 cup chopped green onions
2 garlic cloves, chopped
1 large fresh thyme sprig
1/2 Scotch bonnet chile or habanero chile, seeded, minced
4 cups low-salt chicken broth
2 cups 3/4-inch cubes seeded peeled sugar pumpkin or butternut squash (about 3/4 pound)
1/2 pound smoked ham, cut into 1/2-inch cubes (about 1 1/2 cups)
1 1/2 cups 1/2-inch-thick rounds trimmed okra
1 pound fresh callaloo or 10 ounces spinach, stalks trimmed and discarded, leaves chopped

Steps:

Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

Callaloo (Real Trini Style)...caribbean image

This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before.

Provided by kimfa.eveningtea

Categories Vegetable

Time 50m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

Steps:

Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
Taste and season with salt & pepper if necessary.
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
Using a hand blender, blend the callaloo until all the ingredients are pureed.
Store in a clean pot with pork tails and reheat before serving.
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

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

Ingredients

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

STEWED CALLALOO

Stewed Callaloo image

Callaloo is Jamaican dish of greens. If you can't find it fresh, use spinach or other hearty greens.

Provided by JackieOhNo

Categories Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, peeled and grated
2 sprigs fresh thyme, left on stem
4 cups spinach or 4 cups other greens
1 medium tomatoes, chopped
1/4 teaspoon sea salt
coarsely ground black pepper

Steps:

Heat oil in a large nonstick saute pan over medium-high heat. Add onion, garlic, carrot and thyme; saute 2 minutes, until slightly softened.
Add callaloo and tomato. Continue to saute, stirring frequently, 3-4 minutes. Add salt and pepper. Saute until vegetables are tender.

Nutrition Facts : Calories 109.7, Fat 7, SaturatedFat 1, Sodium 317.6, Carbohydrate 11.4, Fiber 2.6, Sugar 5.4, Protein 1.6

SAUTEED CALLALOO

Sauteed Callaloo image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

Olive oil, for sauteing
1 large onion, sliced
Salt and freshly ground black pepper
6 garlic cloves, sliced
1/2 teaspoon chopped scotch bonnet peppers
2 pounds callaloo, stemmed, washed, and coarsely chopped

Steps:

In a large skillet over high heat, when skillet starts to smoke add oil and onions. Cook for 3 minutes.
Season with salt and pepper, add the garlic and scotch bonnets, cook 2 minutes more, then add the callaloo in batches until it has completely collapsed.
Add water if too dry, and continue to cook about 15 minutes more. Season, to taste, again at the end, if necessary.

CALLALOO SOUP

Callaloo Soup image

A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 6

Number Of Ingredients 10

Ingredients

1 pound callaloo leaves or spinach
6 cups chicken stock
1 onion, chopped
½ pound salt beef, fat removed and diced
½ teaspoon ground black pepper
6 tablespoons minced shallots
¼ teaspoon dried thyme
1 green chile pepper, chopped
1 cup okra
½ pound crabmeat

Steps:

Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
Add the okra, and cook for 8 minutes.
Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

Nutrition Facts : Calories 119.7 calories, Carbohydrate 8.6 g, Cholesterol 49.9 mg, Fat 3.9 g, Fiber 2.1 g, Protein 13.6 g, SaturatedFat 1.2 g, Sodium 332.6 mg, Sugar 1.7 g

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