Callaloo
Callaloo is the name for a stewed leafy-greens dish across the English-speaking Caribbean, though the leaf itself changes island to island: taro (dasheen) leaves in Trinidad, amaranth leaves elsewhere, or whatever sturdy green a household has on hand. Collard greens are widely available in American groceries and hold up to a long simmer the same way, so they stand in here. Sliced okra does double duty: it releases mucilage as it cooks, thickening the potlikker into a coating gravy the way coconut milk or a roux does in other versions, with no added fat. Leaving the habanero whole, a trick used across Caribbean pots, lets its fruitiness perfume the greens without turning the dish incendiary.
Ingredients
- 12 oz Collard greens, stemmed, sliced into 1/2 inch ribbons (about 3 packed cups)
- 4 oz Okra, sliced into 1/2 inch rounds
- 1 Yellow onion, small, diced
- 3 cloves Garlic, minced
- 3 Scallions, sliced, white and green parts kept separate
- 4 sprigs Thyme
- 1 Habanero, left whole
- 1/4 tsp Allspice, ground
- 1/4 tsp Black peppercorns, cracked
- 1 tbsp Lime juice
Method
- Warm a heavy pot with 3/4 cup (180 ml) water over medium heat. Add the diced onion, garlic, and the white parts of the scallions, and simmer 5 to 6 minutes, stirring now and then, until the onion turns translucent. There is no oil here to soften it, only steam and patience.
- Stir in the thyme sprigs, allspice, and cracked black pepper, and let them simmer in the liquid for a minute so their oils dissolve into the broth instead of sitting inert on top of the greens.
- Add the sliced okra and nestle the whole habanero on top without piercing it. An intact chile releases its fruity aroma slowly over the whole simmer instead of dumping all its heat at once, the same trick used for stewed Caribbean beans.
- Pile in the collard greens by the handful, letting each batch wilt and make room before adding more, about 5 minutes total. The greens release enough of their own water to keep the pot from scorching.
- Cover and simmer 15 to 18 minutes, stirring once or twice, until the greens are fully tender and the sliced okra has broken down enough to thicken the potlikker into a loose, coating gravy. This is okra doing what coconut milk or a roux does in other versions of callaloo, with no added fat.
- Fish out the habanero and the bare thyme stems. Taste the broth near where the chile sat; for more heat, mash a sliver of it back into the pot.
- Off the heat, stir in the lime juice and the scallion greens. Serve as a stewed side over brown rice or another whole grain, with the thickened potlikker spooned over the top.
Nutrition
Estimated per serving: 70 calories, 4 g protein, 5 g fiber, 20 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
