Callaloo (with Kale)

Callaloo is a dish made all over the Caribbean and some parts on Africa. It's made with a leafy green vegetable - generally taro leaves, amaranth or calalu. Often the vegetable itself is known as callaloo. Sadly, I don't have those options available so I've made mine using kale. It's perhaps not so authentic, but it turned out delicious. The kale keeps its texture so beautifully.

In Trinidad and Tobago callaloo includes okra, in some parts of the Caribbean it may include coconut milk, seafood or meats. This is a Jamaican version, made as part of my Jamaican food month a couple of months ago, so it's flavoured with onion, garlic, tomato and scotch bonnet chilli.

It may look like not much, but sometimes simple is just so special and this callaloo makes a great side veggie dish. Leftovers also make a sensational pizza topping.

Jamaican Callaloo

1 big bunch kale
1 tbsp. oil
1/2 cup water
1 tsp. vegetable stock powder
1 onion, diced
1 tomato, diced
1/2 scotch bonnet chilli
2 cloves garlic, crushed
1 tsp. thyme leaves
Pinch of salt

To Make 1. Wash the kale thoroughly and remove the tough stems. Chop or tear roughly into medium sized pieces.
2. Place the chopped washed kale in a large pot and top with all the other ingredients. Cover with a lid and place over a medium heat. Cook for 10-15 minutes. Serve with rice.

Check out my other Jamaican recipe posts:

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