Callaloo Jamaican Style
Make Callaloo Jamaican Style once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. It sits firmly in the Jamaican tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 1 bunch Kale
- 2 Strips Bacon
- 3 clove Garlic
- 1 medium Chopped Onion
- ½ tsp Paprika
- 1 sprig Thyme
- 1 Tomato
- 1 Red Pepper
- 4 Banana
- Splash Vegetable Oil
Method
- Cut leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.
- Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
- Remove kale from water cut in chunks.
- Place bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more
- Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
- 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.
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.
- Slice the plantain into medium size lengthwise slices and set aside.
- Coat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper.
- Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
- As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.
- Remove and serve with kale
Tips for the best Callaloo Jamaican Style
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Fusion twist: keep the method but swap the spices for your own favourites — the Jamaican base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for kale?
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.
Can I make Callaloo Jamaican Style ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Callaloo Jamaican Style recipe hard to make?
It is rated hard: 10 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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