Callaloo is a leafy green native to the Caribbean, from which this stew takes its name. The Spruce Eats writes: “In a large country, callaloo gets complicated because the country boasts a variety of leafy greens which are collectively referred to as callaloo. Bok choy, for example, can sometimes be marked and sold as a type of callaloo. The callaloo made in Jamaica is different from the callaloo made in Trinidad and Tobago, Grenada, the Virgin Islands, and Guadeloupe.” Timesaver: Use frozen chopped spinach and/or kale, collards or Swiss chard, and diced, fresh squash. Buy the sofrito, and buy frozen sliced okra.
4 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, mashed
4 sprigs thyme, pinch the leave off and discard the stems
3 scallions, sliced
¼ teaspoon black pepper
½ teaspoon kosher salt
2 tablespoons sofrito (see below for recipe)
1 ½ cups diced sweet potato
1 ½ cups sliced okra
2 cups diced butternut squash
8 cups chopped spinach
1 whole jalapeño
2 cups coconut milk
2 cups water
1 tablespoon lemon juice
- Heat the olive oil in a large stock pot. Add the diced onion, garlic, thyme, chopped scallions, black pepper and salt. Lower the heat to simmer and continue to cook, stirring frequently for 2-3 minutes. Add sofrito; stir to combine.
- Add the cubed sweet potato, chopped okra, squash and stir well.
- Increase heat to medium and add the chopped spinach and whole jalapeno. Top with the coconut milk, water, and lemon juice.
- Increase heat and bring to a boil.
- As it comes to a boil, reduce heat, cover and simmer until vegetables are tender, about 40-50 minutes.
- Remove the jalapeno before serving and discard.
- Using a potato masher, a fork, an immersion blender or food processor; pour into a regular blender and process until smooth, pulsing to minimize frothiness.
Nutrition
(nutrition info here)
Carbon Impact
(carbon info here)