CALLALOO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
- Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.
CALLALOO
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
CALLALOO
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil.
- Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes.
- Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread.
SAUTEED CALLALOO
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.
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- Heat oil in a large Dutch oven or other heavy pot over medium-high. Add onion and garlic and cook, stirring often, until softened and translucent, about 1 minute. Add scallions, cilantro, and thyme and cook, stirring, 1 minute.
- Stir in collard greens and spinach just to wilt slightly, then add okra, chopped chile, squash, coconut milk, and 1 tsp. pepper; season with salt. Stir well, then place whole chile on top. Reduce heat to medium-low, cover pot, and simmer until squash is tender and greens are wilted and softened, 40–45 minutes.
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Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; Jamaican Patois: pronounced kalalu) is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, the dish itself is called callaloo. Cuisines including the plant Callaloo or dishes called callaloo varies throughout the Caribbean. Countries like Jamaica and Belize refer to a…
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