Canned Callaloo Recipes

CALLALOO

Callaloo image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

11/2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 teaspoons canola or other vegetable oil
2 teaspoons grated fresh ginger root
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups water or vegetable stock
2 cups diced sweet potatoes (about 1 large potato)
2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed
1 cup fresh or frozen sliced okra
1 cup diced tomatoes (about 1 large tomato)
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 cup reducedfat coconut milk (optional

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 (LEAFY GREENS WITH TOMATO AND ONION)

Callaloo (Leafy Greens With Tomato and Onion) image

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

Ingredients

8 ounces saltfish or bacalao (optional)
1/4 cup vegetable or canola oil
1 medium white onion, halved and sliced
1 medium tomato, chopped
1 pound callaloo or other hearty leafy greens (such as kale or Swiss chard), stems removed and greens roughly chopped
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon black pepper

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

STEWED CALLALOO

Stewed Callaloo image

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

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 cups spinach or 4 cups other greens
1 medium tomatoes, chopped
1/4 teaspoon sea salt
coarsely ground black pepper

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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