Callaloo Jamaican Style


  • 1 bunch of fresh Callaloo, kale, collard greens
  • 3-4 garlic cloves minced
  • 1 medium onion
  • ½ teaspoon smoked paprika
  • 1 fresh tomato
  • 1 whole scotch bonnet pepper
  • cooking spray- or very little cooking oil



  1. Cut leaves and soft stems from the callaloo branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.
  2. Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
  3. Remove callaloo from water cut in chunks.
  4. Add onions, garlic, stir for about a minute or more
  5. Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
  6. Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat
  7. Remove and serve with callaloo

Chef- Marlene from PeppaPot (located on Gregory Street in the Wedge)

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