Callaloo (Leafy Greens With Tomato and Onion)
- Total Time
- 15 minutes, plus simmering if using salt fish
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces saltfish or bacalao (optional)
- ¼cup vegetable or canola oil
- 1medium white onion, halved and sliced
- 1medium tomato, chopped
- 1pound callaloo or other hearty leafy greens (such as kale or Swiss chard), stems removed and greens roughly chopped
- ½teaspoon Lawry’s Seasoned Salt
- ¼teaspoon black pepper
Nutritional analysis per serving (4 servings)
159 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 431 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I frequently eat and cook callalloo in Jamaica. Several things to note: 1. It almost always has stalks of fresh sage in it, a very common and cheap herb in Jamaica 2. I often find it has garlic and a little Scocth Bonnet (Jabenero) pepper cooked with it as well. Personally I rarely see it with salt Codfish 3. Technically it is the Amarynth plant. Easily grown and harvested before it goes to seed. Heirloom catalogues sell the seeds.
Callaloo, or a variety of it, actually grows wild at least in NYS. It covers my garden every summer and gives me lots of greens which can be frozen for winter use. This recipe is very much like what I cook. Often add bone broth for extra flavor. Don't do bacalao even tho it is available. The green is betw kale and chard in tenderness.
Thyme is the herb to add when preparing callaloo and which is bound to bundles at the market. Add a tomato, onion and Scotch Bonnet with salt & pepper & some oil in a dutch oven with chopped callaloo to simmer down until tender. If you buy fresh bundles, peel the bitter outside layer off larger stalks before chopping. Easier to buy bags of chopped callaloo at the market and your thyme separately. Nah on boney saltfish.
I used rainbow chard because I was unable to find callaloo. This was so easy and delicious. Everyone at my Caribbean themed dinner loved this dish.
Until yesterday I di not knwo that Amaranth which is a weed in my El Paso garden was Callaloo. I am so happy to have new ways to cook this.
The Kallaloo I grew up making and eating in the Virgin Islands has hocks or pig tale, salt fish, and crab, okra, onion, sweet pepper, scotch bonnet, and greens. Never tomato. And always served with a ball of fungi.
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