Jamaican Callaloo


Jamaican Callaloo is a popular local staple green leafy vegetable, cooked with onion, garlic, tomatoes, thyme and Scotch bonnet pepper. Perfect healthy side dish for a tropical breakfast, lunch or dinner.


– 4 cups callaloo, chopped and tightly packed – 1 tablespoon olive oil, or coconut oil – 1 small onion, chopped – 2 cloves garlic, minced – 2 green onions, chopped – 2 sprigs thyme – 1 medium tomato, chopped – Salt to taste – 1 Scotch Bonnet pepper, whole or 1/4 teaspoon cayenne pepper – 2 tablespoons water

How To Cook Jamaican Callaloo

1. To prepare callaloo, first remove dead leaves, debris, and any hard stalks. I like to fill a large pot of cold water and add salt to it and submerge the callaloo in the pot for about 10 minutes, the salt will help to remove debris.

2. Discard the water and rinse the callaloo. Strip the outer thin layer of the callaloo stems. Finely cut leaves and stem of callaloo and set aside.

3. Saute, onion, garlic, spring onion, thyme, tomatoes in oil. Add chopped callaloo, salt, and Scotch bonnet pepper, cover, and allow to steam.

4. You may add a little water at this time but not too much

because the callaloo will ‘spring its own water’

(produce its own liquid as it is cooked).


My recipes are made with natural ingredients, they are all vegan and mostly gluten-free, free of refined sugars.