steamed callaloo

Steamed Callaloo Recipe, Jamaican style

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author ChefSian


  • 1 bunch about 4 firmly packed cups callaloo, chopped
  • 1 lg. carrot chopped, optional
  • ¼ C water
  • 1 med. onion chopped
  • 1 plum tomato chopped
  • 2 cloves garlic chopped
  • ¼ hot pepper optional
  • 1 sprig thyme
  • Salt and black pepper to taste optional
  • 1 TB butter or oil optional
  • *1 pk noodle soup optional
  • * If using noodle omit salt.


  • “Pick” callaloo.Remove any debris, holey and dried leaves, and hard stalks. Wash in cold water. Discard the water.Wash again in 2 qts. water and 1 TB salt. Discard water. Drain. Place callaloo in a saucepan add remaining ingredients. Cover the pot and cook callaloo over medium heat for about 15 minutes. Stir halfway through cooking. After 15 minutes test for tenderness. If callaloo is still firm add a few tablespoons of water, if needed cover and cook for an additional 5 minutes.
  • Serve with rice, bread or fried dumplings as a vegetarian meal. Or serve as a side dish with meat and other foods.


* Add ackee (drain if using canned ackee) after 5 minutes
* Add ½ lb. cooked and flaked saltfish.
* To make this dish Ital, omit salt, butter and noodles


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg