Jamaican Style Callaloo

Callaloo is a popular West Indian green that is actually a variety of Amaranth.  What is really great is that it can also easily be grown here, in southern Ohio. It likes hot summer temperatures, so it is available all summer long. Just this summer we’ve started growing it at Fair Ridge Farm. Callaloo is nutritious as well, high in both iron and calcium. 
The below recipe is adapted from Immaculate Bites, a popular Afro-Caribbean food blog. The recipe for Jamaican Style Callaloo is easy, quick, and very delicious. Even those who say they don’t like greens will love this flavorful dish. 
1 bunch callao0 (chopped and soaked in water for 5-10 minutes)
2-3 strips of bacon, chopped
1 small onion, chopped
2-3 cloves of garlic, chopped
1/2 jalapeno pepper, chopped (or more for your taste!)
dash thyme
dash smoked paprika
1 tomato, chopped
Saute bacon over medium-high heat in a large saucepan until crispy. Add onion, garlic, jalepeno, and thyme and saute until onion is slightly translucent. Add tomato and paprika and saute for 2-3 more minutes. Then add the callaloo. I had to add it in batches to not overload the pan. Add it bit by bit, stirring, until the callaloo wilts, and then add more. Add a little water if it is needed. Otherwise cover and simmer for 2-3 minutes, and then continue to cook uncovered for 5-6 more minutes, until liquid is mostly absorbed and callaloo is completely wilted.  Enjoy!

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