Nut-Free Traditional Caribbean Callaloo

Discover the vibrant flavors of the Caribbean with this Nut-Free Traditional Callaloo recipe—a wholesome, allergy-friendly twist on a classic dish. This comforting one-pot recipe combines tender callaloo leaves (or spinach/Swiss chard as a substitute), velvety coconut milk, and the tangy earthiness of okra, all simmered with aromatic garlic, scallions, and fresh thyme. A touch of optional scotch bonnet pepper adds a gentle kick for spice lovers, while the dish comes together in just 45 minutes, making it perfect for weeknight dinners or festive gatherings. Serve this nutrient-packed, vegan dish as a flavorful side or spoon it over rice for a satisfying Caribbean-inspired meal that's naturally nut-free and deeply delicious.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams callaloo leaves (or substitute with spinach or Swiss chard)
• 8 pieces okra
• 1 cup coconut milk
• 1 medium, chopped onion
• 3 minced garlic cloves
• 3 chopped scallions
• 4 sprigs thyme (fresh)
• 1 whole scotch bonnet pepper (optional for spice)
• 1.5 cups vegetable stock or water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil or any neutral cooking oil

Directions

Step 1

Wash the callaloo leaves thoroughly to remove any dirt. If using Swiss chard or spinach, remove the thick stems and chop the leaves. Set aside.

Step 2

Trim the tops and ends of the okra and slice them into small, round pieces. Set aside.

Step 3

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

Step 4

Stir in the minced garlic and chopped scallions. Cook for another 1-2 minutes until fragrant.

Step 5

Add the chopped callaloo leaves (or substitute greens) to the pot, stirring to combine with the aromatics.

Step 6

Add the sliced okra, thyme sprigs, and the whole scotch bonnet pepper (if using). Pour in the vegetable stock or water and bring to a gentle simmer.

Step 7

Once simmering, add the coconut milk, salt, and black pepper. Stir well to combine and adjust seasoning if needed.

Step 8

Cover the pot and let the callaloo cook over low to medium heat for 20-25 minutes, stirring occasionally. The greens should be tender, and the flavors well incorporated.

Step 9

Remove the thyme sprigs and scotch bonnet pepper before serving.

Step 10

Serve hot as a side dish or over rice for a delicious nut-free Caribbean meal experience.

Nutrition Facts

Serving size	(1462.2g)

Amount per serving	% Daily Value*
Calories	651.2

Total Fat 29.9g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3918.7mg	0%
Total Carbohydrate 91.3g	0%
Dietary Fiber 20.6g	0%
Total Sugars 32.4g
Protein 22.8g	0%

Vitamin D 0IU	0%
Calcium 812.2mg	0%
Iron 15.5mg	0%
Potassium 3398.5mg	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: 37.1%

Protein: 12.6%

Carbs: 50.3%