Callaloo (Caribbean Stewed Greens)
This Callaloo (Caribbean Stewed Greens) recipe is built around taro (dasheen or callaloo) leaves, and it comes together in about 1 hour from start to finish. Low and slow is the secret — the longer simmer lets taro (dasheen or callaloo) leaves soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h
- Total 1h
- Serves 8
- Level Medium
Ingredients
- 12 Taro (dasheen or callaloo) leaves
- ¼ lb Salted beef or salted pork, optional
- 8 Okra, ochroe
- 4 Stalks chives
- 2 sprig Thyme
- ½ cup Chopped Onion
- 1 tsp Garlic
- 2 Crabs, cleaned and broken in pieces
- 2 cup Coconut Milk
- 2 cup Hot water
- 1 tsp Butter
Method
- Strip the stalks and midribs from the taro leaves.
- Wash and cut leaves and soft stalks, discarding remainder.
- Soak salted beef or salted pork, and cut into bite-sized pieces.
- Cut okra, chives and thyme into small pieces.
- In a large pot combine callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk, and water.
- Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
- Swizzle or beat with a hand beater.
- Add butter and stir well.
- Add salt and pepper to taste.
Tips for the best Callaloo (Caribbean Stewed Greens)
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Keep the simmer gentle. A hard boil toughens taro (dasheen or callaloo) leaves and drives off the liquid too fast.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Callaloo (Caribbean Stewed Greens) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Callaloo (Caribbean Stewed Greens) recipe medium to make?
It is rated medium: 11 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Callaloo (Caribbean Stewed Greens) recipe serve?
As written it serves 8. The quantities scale up or down in a straight line, so double everything for 8×2.
What can I substitute for taro (dasheen or callaloo) leaves?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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