Cookbook:Callaloo (Caribbean Stewed Greens)

Callaloo (Caribbean Stewed Greens)
CategoryCaribbean recipes
Energy300 Cal
Time60 minutes

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Serve as a soup or accompanied with rice and boiled ground provisions.




  1. Strip the stalks and midribs from the taro leaves.
  2. Wash and cut leaves and soft stalks, discarding remainder.
  3. Soak salted beef or salted pork, and cut into bite-sized pieces.
  4. Cut okra, chives and thyme into small pieces.
  5. In a large pot combine callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk, and water.
  6. Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
  7. Swizzle or beat with a hand beater.
  8. Add butter and stir well.
  9. Add salt and pepper to taste.

Notes, tips, and variations

  • Use ½ pound seasoned chicken feet in lieu of salted beef or pork.
  • 1 whole hot pepper can be added before boiling; remember to remove it when done boiling. Do not burst the pepper.