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Kareem of FibreOptics

Steamed Callaloo | If Only Popeye Knew

Lean, green, nutrient-dense machine. A true Jamaican greens staple - eaten breakfast, lunch and dinner, 366 days a year.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 adults
Course: Appetizer, Breakfast, Main Course, Salad, Side Dish
Cuisine: Jamaican
Ingredients Equipment Method

Ingredients
  

Key Ingredients
  • 1 can callaloo (drained and rinsed) (300 g)
  • 1 onion (sliced) (200 g)
  • 2 cloves garlic (minced) (30 g)
  • 2 tbsp olive oil (30 g)
  • ½ tsp freshly ground black pepper (2 g)
  • ½ tsp Kosher salt (2 g)
Add-ons
  • ½ bell pepper (diced) (100 g)
  • 2 tsp butter (8 g)
  • ½ tsp Jamaican pimento (all-spice) (ground) (2 g)
  • ⅛ Scotch Bonnet pepper (unaltered) (2 g) (optional)

Equipment

  • 1 can opener
  • 1 colander or sieve
  • 1 mixing bowl
  • 1 vegetable cutting board
  • 1 chef's knife
  • 1 saute pan

Method
 

Preparation
  1. Using a can opener, open 1 can of callaloo (300 g), drain and rinse the callaloo of the brine that it came with. Set aside in a colander over a mixing bowl to drain.
  2. Over a vegetable cutting board, slice 1 onion (200 g) and mince 2 cloves of garlic (30 g).
  3. Heat a frying pan over medium flame and add 2 tbsp of olive oil (30 g). Once the oil is hot and shimmering, add the minced garlic and fry for 30 sec until the oil is fragrant and the garlic is golden brown.