Stewed Callaloo
"Callaloo is Jamaican dish of greens. If you can't find it fresh, use spinach or other hearty greens."
photo by threeovens
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2
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 4 cups spinach or 4 cups other greens
- 1 medium tomatoes, chopped
- 1⁄4 teaspoon sea salt
- coarsely ground black pepper
directions
- 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.
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Reviews
-
Outstanding! I love greens of any kind, but until moving to Florida, hadn't seen Callaloo in any grocery stores. Lucky me, I found canned Callaloo in Publix, and this recipe fit the bill! I imagine you could use any greens, but I don't think there's a substitute for the real thing. I really enjoyed this; it took me back to the Caribbean! Made for CQ 2016, team Pi Rho Maniacs. -
Mmmm. This is a very good way to cook greens of any type. I loved all the flavors. It was also very good re-heated the next day. -
No callaloo to be had, Surprise! So I used mixed greens instead. What I liked about this recipe was the grated carrots. I tend to avoid putting in carrots, as they create too much chunky sweetness. When grated it looks pretty, but melds in nicely. Thyme is a nice touch too.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
