Callaloo Recipe - Perfect bite

Callaloo A vibrant, healthy and fresh way to cook lush green vegetables that straighten the island’s flavours to your table. Smoky bacon and spicy peppers will become a family favorite. hashtag: Fast, easy and tasty!

Looking for a delicious way to incorporate healthier greens into your diet? And this flavorful Karalu recipe is ordered by a doctor. Plus, you don’t need flashy ingredients to make your healthy greenery amazing.

If you’ve never heard of this amazing vegetable (also known as Calaloo or Kallaloo), you don’t know what you’re missing. This green, lush vegetable is popular in the Caribbean (particularly Jamaica) and other regions. In the US, you can usually find these delicious greens in the Caribbean and Asian markets.

Why is Callaloo different from other greens?

Technically, Callaloo is either Amaranth or Taro leaves. However, other green-foliated plants are called Callaloo depending on where they are in the Caribbean. That’s one difference, but it definitely has the classic “green” flavor found in kale, spinach and collards.

But what sets Callaloo apart is preparation. Think of delicious Caribbean greens prepared in a way that gives it a rich southern flavour.

How to make Callaloo

Clean the greens, chop them, and fry the bacon and seasonings

Fry the seasonings, add the greens, and fry the plantains

Callaloo

Preparation Preparation Callaloo – Remove leaves and soft stems from the branches of Caraloo. Then soak in cold water for 5-10 minutes or until preparation is done. (Photo 1)
Aromatic – Then slice the onion, chop up the garlic and dice the tomatoes. Put them aside.
chop – Remove the cararu from the water and chop it. (Photo 2)
fry – Place the bacon in the pan until crispy. Next, add the onion, garlic and fresh thyme and saute for about 1 minute. (Photo 3-4)
Add a flavor – Add tomatoes, scotch bonnet pepper and smoked paprika. Fry for another 2-3 minutes. (Photo 5-6)
Steam Callaloo – Finally, add the vegetables and salt, mix well, and steam for 6-8 minutes or until the leaves are soft. Add a small amount of water if necessary. Adjust the seasonings and turn off the heat. (Photo 7)

Plantain

leather Plantain with a sharp knife.
slice They are set aside, vertically on medium sized slices.
Coat A large frying pan with cooking oil spray. Spray a generous layer of oil spray on the top of the plantain, sprinkle with salt and pepper.
fry – Fry the plantains over medium heat, shake the pan and redistribute every few minutes. (Photo 8)
Cook – Add cooking oil spray, salt and pepper as needed, like the brown of plantains, if necessary, until you reach the desired color and texture.
serve – Remove and provide callaloo.

Cararu green with scotch bonnet on bread

Recipe Tips

This recipe can be vegan. Omit the bacon and add smoked paprika to replace the smoke. 😉
The Cararu and saltfish are amazing. Soak the salted cod several times and split it to add to the greens.
If spicy food isn’t your friend, omit the scotch bonnet pepper. Can be replaced with sweet bananas or peppers.
This delicious green vegetable is difficult to find, but it’s easy to grow. Even if you have a patio or room with lots of sunlight, you will need pots, dirt, sunlight, and Cararu seeds.

Makeup and storage instructions

You can create Callaloo without any problems the day before. but, Fried Plantain It tastes much fresher, so just before serving. Store in an airtight container in your fridge as directed in the green recipe.

Store the remaining Cararu in the fridge in an airtight container for 3-5 days. Reheat the stove Caraloo over medium heat and zap until warm or in the microwave. To reheat the plantains, place in the oven at 350° (180°C) for a few minutes.

It's super tasty with fried plantains and fried, good for you

What we offer with Callaloo

Traditionally, you offer Cararu Boiled dumplingroasted breadfruit, or Fried Plantain. Jamaican rice and peas If you want to go with little meat, the perfect main dish.

You can also offer it along with what works Collado Greenlike Frying Pan Corn Bread and fried chicken. And don’t forget Sweet iced tea. 😉

You should try a more delicious Jamaican recipe

Fried dumpling
Oxtail Stew
Curry shrimp
Brown stewed fish
Jamaican Jerk Chicken

by Im

See how to make it

[adthrive-in-post-video-player video-id=”7UPOR1bC” upload-date=”2019-11-08T03:52:07.000Z” name=”Callaloo (Jamaican-style)” description=”Callaloo Jamaican Style – A vibrant, healthy and fresh way of cooking leafy vegetables. Quick, easy and delicious!”]

This blog post was originally published in August 2014 and updated with additional tips, new photos and videos

Callaloo Recipes

A fresh way to cook vibrant, healthy, fresh green leafy vegetables. This quick, easy and delicious recipe is the perfect way to add healthy greenery to your table without complaints

Preparation: 30 Min

Cook: 15 Min

total: 45 Min

Africa, the Caribbean

Instructions

Cut the leaves and soft stems from the calaru branches, then soak in a bowl of cold water for about 5-10 minutes or until preparation is complete.
Slice the onion, chop the garlic and dice the tomatoes. Please put it aside.
Remove the Caraloo from the water and cut into chunks.
Place the bacon in a pan and cook until crispy. Next, add the onion, garlic and thyme and stir for at least 1 minute.
Add tomatoes, scotch bonnet peppers and smoked paprika. Fry for another 2-3 minutes.
Finally, add the greens and salt, mix well, and steam for about 6-8 minutes or until the leaves are soft. Add a little water if necessary, adjust the seasonings and turn off the heat.
Using a sharp knife, cut both ends from the plantain. This allows you to easily grab the plantain’s skin. Next, slit a shallow line under the long seam of the plantain, but peel only deeper, just like the skin. Pull it back and remove the plantain skin.
Slice the plantains into medium-sized vertical slices and set aside.
Coat a large frying pan with cooking oil spray or drizzle a bit of cooking oil. Spray a generous layer of oil spray on the top of the plantain, sprinkle with salt and freshly ground pepper.
Fry the plantains over medium heat, shake the pan and redistribute every few minutes.
Once the plantains turn brown, continue to add more cooking oil spray, salt and pepper (if necessary) until you reach the desired color and texture.
Remove and provide callaloo.

Tips and notes:

The crispy fresh green flavour is the best. Avoid withered leaves, brown or yellow edges, scratches, and slimes. They should smell sweet, not sour.
Callaloo can be difficult to find, but it’s very easy to grow. Even if you have a patio or room that is full of sunlight, all you need is a pot, dirt, sunlight and seeds.
Here’s an easy way to remove plantains: Then peel it by slitting a shallow line underneath the long seam of the plantain and gently pulling it back.
Don’t forget that nutritional information is a rough estimate and can vary widely based on the product used in the recipe.

Nutritional information:

course: Side dish

cooking: Africa, the Caribbean

diet: Gluten-free

Contents

Why is Callaloo different from other greens?How to make Callaloo Recipe Tips Makeup and storage instructions What we offer with Callaloo You should try a more delicious Jamaican recipe See how to make it Looking for more recipes? follow me…Callaloo Recipes Instructions Tips and notes:Nutritional information: