easy jamaican callaloo stir fry recipe: Garlic Greens for Family Lunch
Tender Jamaican callaloo is quickly sautéed with garlic, scallions, tomato, thyme, and optional Scotch bonnet for a simple, flavorful vegetable dish that works for lunch or alongside a family meal.
Servings 4
Ingredients
- 1 pound fresh Jamaican callaloo tough stem ends trimmed and leaves washed well (450 g)
- 1 tablespoon neutral cooking oil such as avocado, canola, or vegetable oil (15 mL)
- 1/2 medium yellow onion thinly sliced, about 1/2 cup (75 g)
- 2 scallions thinly sliced, white and green parts separated (30 g)
- 4 garlic cloves finely chopped (12 g)
- 2 fresh thyme sprigs 2 g
- 1 small tomato chopped (120 g)
- 1 Scotch bonnet pepper left whole for gentle heat, optional (5 g)
- 1/4 teaspoon kosher salt plus more to taste (1.5 g)
- 1/8 teaspoon ground black pepper 0.5 g
- 1 teaspoon fresh lime juice optional (5 mL)
Instructions
- Separate the callaloo leaves from any thick, fibrous stems. Thinly slice tender stems, then roughly chop the leaves. Rinse the callaloo very well in a large bowl of cool water, lift it out, and repeat if needed to remove grit. Drain thoroughly and pat dry.
- Heat the oil in a large skillet over medium heat. Add the onion and the white parts of the scallions. Cook, stirring often, until softened, about 3 minutes.
- Add the garlic, thyme, and optional whole Scotch bonnet. Stir for about 30 seconds, just until the garlic smells fragrant.
- Add the chopped tomato and cook until it begins to soften, about 2 minutes.
- Add the callaloo a few handfuls at a time, tossing as it wilts so it fits in the skillet. Season with the salt and black pepper.
- Cook uncovered, stirring frequently, until the greens are tender and most of their released liquid has evaporated, about 4 to 5 minutes. Remove and discard the thyme sprigs and whole Scotch bonnet before serving.
- Stir in the green parts of the scallions and the optional lime juice. Taste and add a little more salt if needed. Serve warm.