CALLALOO (LEAFY GREENS WITH TOMATO AND ONION)
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
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
CALLALOO
This mineral-rich leafy green is a staple in the Jamaican diet; saute it with onions, scallions, and thyme to make a healthy vegetable side dish. If you can't find callaloo, Swiss chard or mustard greens make an excellent substitute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 6 servings as a side dish
Number Of Ingredients 9
Steps:
- Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.
- Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt, and black pepper. Mix all of the ingredients together, add the water, and cover. Cook over medium heat until the stems are tender, about 8 minutes.
CRAB AND CALLALOO
Steps:
- Strip the stalks from the dasheen leaves and wash and dry the leaves. Cut leaves into fine pieces. Set aside.
- Heat oil, if using, in a large pot over medium-high heat, and then add crab meat, okra, pig's tail, green onions, onions, thyme, and garlic. Saute for 3 to 4 minutes. Place whole hot pepper in pot, then add 2 cups of boiling water and bring to a boil. Reduce the heat and simmer for about 1 hour, or until all ingredients are tender.
- Remove hot pepper. Whisk in the dasheen leaves until well blended. Serve with rice, potatoes or boiled dasheen root.
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.
STEWED CALLALOO
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
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
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