Chef Marcus Samuelsson's Take on Callaloo

Celebrate the vibrant flavors of the Caribbean with Chef Marcus Samuelsson's take on callaloo, a delightful and nutrient-packed dish that reimagines a traditional favorite. This recipe features tender callaloo greens—or versatile substitutes like spinach or Swiss chard—simmered in creamy coconut milk and infused with aromatic spices such as thyme, smoked paprika, and allspice. The addition of a fiery scotch bonnet pepper lends a bold kick, balanced by the fresh zest of lime juice. Perfect as a standalone meal or a flavorful side dish, this one-pot recipe is quick to prepare—ready in just 40 minutes—and pairs beautifully with rice, fried plantains, or crusty bread. Whether you're looking to explore Caribbean cuisine or elevate your vegetable dishes, this callaloo recipe is a must-try!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 cups callaloo greens (or substitute with spinach or Swiss chard)
• 1 cup coconut milk
• 1 large onion
• 4 pieces garlic cloves
• 1 piece scotch bonnet pepper
• 1 medium bell pepper (red or green)
• 1 teaspoon thyme (fresh or dried)
• 3 stalks scallions
• 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground allspice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 piece lime (for garnish)

Directions

Step 1

Begin by thoroughly washing the callaloo greens under cool running water. If using Swiss chard or spinach as a substitute, remove any tough stems and set the greens aside.

Step 2

Finely dice the onion, garlic, and bell pepper. Mince the scallions and set everything aside. For those who prefer a milder heat, carefully remove the seeds from the scotch bonnet pepper and finely chop it.

Step 3

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, garlic, scallions, and bell pepper, and sauté for 3-5 minutes until softened and fragrant.

Step 4

Stir in the thyme, smoked paprika, ground allspice, sea salt, and black pepper. Cook the spices for 1 minute to release their aromas.

Step 5

Add the chopped callaloo greens (or spinach/Swiss chard) to the pot. Stir well to coat the greens in the aromatic base.

Step 6

Pour in the coconut milk and add the chopped scotch bonnet pepper to the pot. Stir everything together and bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low, cover the pot, and let the callaloo cook for 15-20 minutes, stirring occasionally, until the greens are tender and the flavors are well blended.

Step 8

Taste the callaloo and adjust the seasoning with additional salt, if needed.

Step 9

Transfer the callaloo to a serving dish and garnish with a squeeze of fresh lime juice for added brightness.

Step 10

Serve warm as a standalone vegetarian dish or pair it with rice, fried plantains, or fresh bread for a complete Caribbean-inspired meal.

Nutrition Facts

Serving size	(1247.2g)

Amount per serving	% Daily Value*
Calories	669.7

Total Fat 29.4g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2491.7mg	0%
Total Carbohydrate 99.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 36.7g
Protein 22.5g	0%

Vitamin D 0IU	0%
Calcium 893.3mg	0%
Iron 13.7mg	0%
Potassium 3190.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 11.9%

Carbs: 53.0%