flipCallaloo with Greens and Garlic
Callaloo with Greens and Garlic
Why this dish? Callaloo, a green leafy vegetable, is the quintessential ital side dish: entirely plant-based, freshly picked, rich and "living". Marley consumed it regularly, faithful to his mostly plant-based diet celebrated in his Rastafari way of life.
Green leaves (callaloo / amaranth, or spinach as substitute) wilted in a pan with onion, garlic, thyme, a small amount of fresh tomato and a touch of scotch bonnet. Simple, green, nourishing.
The green leaf is the health that Jah brings out of the ground, you see? In the morning, we pick callaloo in the yard, still covered with dew. We wilt it quick, quick in the pan with onion, garlic, a little thyme — not too cooked, it must stay green and alive. With breadfruit on the side, that's a clean meal, no dead flesh, that keeps you light and strong. Eat fresh, live long, my friend.
- •Callaloo (amaranth / Chinese spinach) — a large bunch (green leaf)
- •Onion, scallion, garlic — to taste (aromatics)
- •Fresh thyme — a few sprigs (aromatic)
- •Scotch bonnet — a little, or whole (mild heat)
- •Coconut oil — a drizzle (cooking)
- •Sea salt — a pinch (seasoning)
Callaloo with Greens and Garlic
Green leaves (callaloo / amaranth, or spinach as substitute) wilted in a pan with onion, garlic, thyme, a small amount of fresh tomato and a touch of scotch bonnet. Simple, green, nourishing.
Why this dish? Callaloo, a green leafy vegetable, is the quintessential ital side dish: entirely plant-based, freshly picked, rich and "living". Marley consumed it regularly, faithful to his mostly plant-based diet celebrated in his Rastafari way of life.
The green leaf is the health that Jah brings out of the ground, you see? In the morning, we pick callaloo in the yard, still covered with dew. We wilt it quick, quick in the pan with onion, garlic, a little thyme — not too cooked, it must stay green and alive. With breadfruit on the side, that's a clean meal, no dead flesh, that keeps you light and strong. Eat fresh, live long, my friend.
Ingredients (period version)
- Callaloo (amaranth / Chinese spinach) — a large bunch (green leaf)
- Onion, scallion, garlic — to taste (aromatics)
- Fresh thyme — a few sprigs (aromatic)
- Scotch bonnet — a little, or whole (mild heat)
- Coconut oil — a drizzle (cooking)
- Sea salt — a pinch (seasoning)
Ingredients
- Callaloo (Caribbean grocery) or spinach / chard — 500 g (green leaf)
- Onion + 2 scallions + 3 garlic cloves — 1 medium (aromatics)
- Fresh tomato — 1 (optional) (mild acidity)
- Fresh thyme — 3 sprigs (aromatic)
- Scotch bonnet (a sliver, or whole) — 1/4 (heat)
- Coconut oil — 1 tbsp (cooking)
- Sea salt, pepper — to taste (seasoning)
Method
- Wash leaves thoroughly and chop coarsely (include tender stems).
- Sauté onion, garlic and scallion in coconut oil until translucent.
- Add thyme, diced tomato and a thin slice of scotch bonnet.
- Add leaves, cover for 2-3 min to wilt, then sauté over high heat.
- Season lightly with salt and cook just enough to keep a bright green color — do not overcook.
- Serve immediately, alongside the stew or roasted breadfruit.
How it was made : In Jamaica, callaloo refers to amaranth (sometimes taro leaves elsewhere in the Caribbean), cooked by Afro-Caribbean communities since colonial times. Simply boiled or sautéed, it is a pillar of the plant-based ital diet, freshly picked from the garden.
The contemporary twist : Serve callaloo as a nest topped with a poached egg (for those who eat them) "rasta brunch" style, or rolled in a cassava flatbread.
Bob Marley · Charactorium
