Sautéed Leafy Greens with Vegetables — Jamaican Callaloo and Veg Plate
Light sautéed callaloo with vegetables, garlic, and Caribbean herbs.
Caribbean
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Chop 1 onion into small pieces. Mince 4 garlic cloves. Finely slice 1 scotch bonnet pepper. Roughly chop 300g fresh callaloo. Measure 2 tsp thyme and have salt and black pepper ready.
Saute
Heat 2 tbsp oil in a large skillet over medium heat. Add onion, garlic, and scotch bonnet; cook 3–4 minutes, stirring occasionally, until softened and fragrant. Add callaloo and thyme, toss to combine.
Saute 2
Cook over medium heat for 6–8 minutes, stirring frequently, until callaloo wilts completely and excess moisture evaporates. The greens should be tender and any liquid should have reduced.
Finish
Taste the callaloo mixture and season generously with salt and black pepper. Stir well to incorporate seasoning evenly throughout.
Plate
Spoon the sautéed callaloo onto serving plates alongside the cooked rice. Serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.