Low Sodium Traditional Caribbean Callaloo

Delight in the vibrant flavors of the Caribbean with this Low Sodium Traditional Caribbean Callaloo recipe—a heart-healthy twist on a classic dish. Packed with nutrient-rich callaloo leaves (or substitutes like spinach or Swiss chard), creamy coconut milk, fresh thyme, and the subtle heat of a whole Scotch bonnet pepper, this dish offers a delightful balance of savory and earthy flavors. Sliced okra adds a unique texture, while lime juice provides a refreshing tang, all without relying on added salt. Prepared with unsalted vegetable broth and fragrant aromatics like garlic, onion, and scallions, this low-sodium version retains all the bold, authentic essence of the original. Perfect as a flavorful side dish, a warm soup, or paired with rice, plantains, or roasted fish for a complete Caribbean-inspired meal. Discover the healthier way to savor traditional Callaloo today!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 cups Fresh callaloo leaves (or substitute with spinach or Swiss chard)
• 1 cup Coconut milk
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 3 stalks Scallions, finely chopped
• 4 sprigs Fresh thyme
• 1.5 cups Unsalted vegetable broth
• 6 pieces Fresh okra, sliced into rounds
• 1 pepper Scotch bonnet pepper (left whole for flavor infusion, optional)
• 0.5 teaspoons Ground black pepper
• 1 tablespoon Fresh lime juice
• 1 tablespoon Olive oil

Directions

Step 1

Thoroughly wash the callaloo leaves (or your chosen greens) to remove dirt and sand. Strip the leaves from the stems and roughly chop them. If using spinach or Swiss chard, you can do the same.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onions and scallions, and sauté until softened, about 3 minutes.

Step 3

Add the minced garlic and sauté for an additional minute, releasing its aroma.

Step 4

Stir in the chopped callaloo leaves, fresh thyme sprigs, and sliced okra. Allow them to cook down slightly, stirring occasionally, for about 5 minutes.

Step 5

Pour in the unsalted vegetable broth and coconut milk, stirring to combine. Add the Scotch bonnet pepper whole for heat and flavor (optional). Reduce the heat to low, cover, and let simmer for 15 minutes.

Step 6

Remove the Scotch bonnet pepper if used. Add the ground black pepper and lime juice for added zest and flavor balance.

Step 7

Using an immersion blender, partially blend the mixture directly in the pot until it reaches your desired texture (some prefer it smooth, others prefer it chunky). If you don't have an immersion blender, you can mash the ingredients with a spoon or a potato masher.

Step 8

Taste the Callaloo and adjust the seasoning if necessary, keeping it low-sodium by relying on lime juice and herbs for added flavor.

Step 9

Serve warm as a side dish or enjoy it as a light soup. Pair it with roasted fish, plantains, or rice for a fuller Caribbean meal.

Nutrition Facts

Serving size	(1336.5g)

Amount per serving	% Daily Value*
Calories	500.5

Total Fat 16.6g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 170.9mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 29.4g
Protein 19.1g	0%

Vitamin D 0IU	0%
Calcium 825.7mg	0%
Iron 12.1mg	0%
Potassium 2808.4mg	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: 26.7%

Protein: 13.6%

Carbs: 59.7%