Callaloo Recipe From Sarah Kirnon

Recipe adapted from Sarah Kirnon

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Callaloo, adapted from Sarah Kirnon
  • 1 bundle (about 12) taro or collard leaves (taro leaves areusually available at Caribbean or African grocers)
  • 7 small okra pods
  • 4 chives
  • 2 tablespoons extra-virgin olive oil
  • ΒΌ cup chopped onion
  • 3 cups vegetable stock
  • 1 cup unsweetened coconut milk
  • 2 thyme sprigs
  • 4 garlic cloves, peeled
  • 4 Scotch bonnet or habanero peppers, chopped
  • Salt and black pepper to taste
  1. Strip the stalks from the taro leaves. Wash the leaves, okra and chives, then chop finely.
  2. Combine all the ingredients except the hot peppers, salt and black pepper in a saucepan, bring the mixture to a boil, reduce to a simmer and cook over low heat, uncovered, for about 15 minutes, stirring occasionally, until the liquid is reduced by about half.
  3. Add hot pepper, salt and pepper. Cover, increase the heat to medium, and cook for another 15 minutes until the vegetables are soft.
  4. Remove the peppers if desired. Blend with a whisk and serve as a side dish.
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