Heart-Healthy Traditional Caribbean Callaloo

Experience the vibrant flavors of the Caribbean with this heart-healthy twist on Traditional Caribbean Callaloo. This nutrient-packed dish brings together tender callaloo leaves—though spinach makes a perfect substitute—alongside slices of okra, creamy coconut milk, and fragrant herbs like thyme and scallions. Sautéed to perfection in heart-friendly olive oil and infused with the warmth of paprika, this one-pot recipe boasts a silky, flavorful broth made with low-sodium vegetable stock. Perfectly balanced in taste and texture, it’s a wholesome, vegan-friendly delight that pairs beautifully with brown rice, quinoa, or whole-grain bread. Ready in under 45 minutes, this comforting dish is perfect for healthy weeknight meals or as a satisfying addition to your Caribbean-inspired menu.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups Fresh callaloo leaves (or spinach, if unavailable)
• 10 pieces Okra, thinly sliced
• 1 cup Fresh coconut milk (unsweetened, low-fat if available)
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 3 stalks Scallions, finely chopped
• 1 teaspoon Thyme (fresh or dried)
• 1 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt (optional, low-sodium)
• 1 medium Bell pepper (red or green), diced
• 1.5 cups Water or low-sodium vegetable stock
• 1 tablespoon Olive oil

Directions

Step 1

Thoroughly wash the callaloo leaves (or spinach) to remove any dirt. Remove any tough stems and chop the leaves into medium-sized pieces.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes, until softened.

Step 3

Add the minced garlic, scallions, and thyme to the pot. Sauté for another 2 minutes, stirring frequently, until fragrant.

Step 4

Stir in the diced bell pepper, okra slices, and paprika. Cook for another 3-4 minutes, allowing the vegetables to soften slightly.

Step 5

Add the chopped callaloo leaves (or spinach) to the pot. Stir well to combine with the other ingredients. The greens will wilt as they cook.

Step 6

Pour in the coconut milk and water or vegetable stock. Stir to combine. Bring the mixture to a gentle simmer over medium-low heat.

Step 7

Season with black pepper and a small pinch of low-sodium salt if using. Cover the pot and let simmer for 20 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning if needed. Continue cooking for another 5-10 minutes if the consistency is too thin, or add a splash of water if a thinner consistency is preferred.

Step 9

Remove from heat and serve hot. Callaloo pairs beautifully with brown rice, quinoa, or whole-grain bread for a heart-healthy meal.

Nutrition Facts

Serving size	(1407.8g)

Amount per serving	% Daily Value*
Calories	530.1

Total Fat 26.1g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 710.9mg	0%
Total Carbohydrate 65.1g	0%
Dietary Fiber 20.5g	0%
Total Sugars 17.2g
Protein 21.7g	0%

Vitamin D 0IU	0%
Calcium 802.0mg	0%
Iron 13.8mg	0%
Potassium 2698.6mg	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: 40.4%

Protein: 14.9%

Carbs: 44.7%