Callaloo is a leafy green (related to amaranth) that's beloved across the Caribbean. Steamed simply with aromatics, it's a quick, nutritious side served with breakfast — often alongside ackee & saltfish, fried dumplings or boiled green banana. No callaloo nearby? Spinach or amaranth make a fine stand-in.

Ingredients

  • 1 bunch callaloo (or spinach/amaranth), chopped
  • 1 onion, sliced + 2 cloves garlic
  • 1 tomato, chopped
  • ½ sweet pepper, sliced
  • 2 scallions + 1 tsp fresh thyme
  • ½ tsp ground pimento
  • 1 whole scotch bonnet
  • 2 tbsp oil; salt & black pepper
  • A splash of water

Method

  1. Wash the callaloo well and chop it, trimming away any thick, tough stalks.
  2. Heat the oil and sauté the onion, garlic, scallion, sweet pepper, tomato, thyme and pimento until softened and fragrant.
  3. Add the callaloo and the whole scotch bonnet with just a splash of water. Cover and steam 8–10 minutes, stirring once, until tender but still vibrant green.
  4. Remove the scotch bonnet, season with salt and black pepper, and serve hot.

🥬 Keep it green

Don't overcook — callaloo only needs a few minutes. Pull it off the heat while it's still bright; it'll keep cooking from residual heat.

Jamaica’s morning greens

Callaloo is Jamaica's beloved leafy green — amaranth, sautéed with onion, tomato, garlic and thyme into a fast, healthy breakfast side. (It's a different dish from the Trinidadian callaloo soup made with taro leaves.) Most often it shares a plate with saltfish or ackee, the island's answer to sautéed greens but with far more character.

It's quick, nutritious and endlessly adaptable.

Ingredient notes & substitutions

  • Callaloo — fresh amaranth; frozen or canned callaloo works, and spinach or kale can substitute.
  • Aromatics — onion, garlic, tomato, scallion, thyme and scotch bonnet.
  • Optional — a little saltfish or bacon for savouriness, and butter or coconut oil.

🔥 Pro tips

Wash it very well and chop it, then steam or sauté just until tender and still bright — a few minutes, not long, or it goes khaki and loses its bite. Season simply and let the greens shine. Keep it barely wilted rather than swimming in liquid.

Common mistakes to avoid

  1. Overcooking. It turns dull and mushy — cook it fast.
  2. Too much water. You want wilted greens, not soup.
  3. Under-seasoning. A little salt, thyme and scotch bonnet go a long way.
  4. Not washing out the grit. Leafy greens hide sand — rinse well.

What to serve with callaloo

Storage & reheating

Callaloo is best fresh and bright. It keeps for 2–3 days in the fridge; reheat it quickly so it doesn't overcook. Freezing softens the texture, so it's best eaten soon after cooking.

Callaloo FAQ

What is callaloo?

In Jamaica, callaloo is amaranth, a leafy green sautéed as a side. Elsewhere in the Caribbean the word can mean a soup made with taro (dasheen) leaves.

Is it the same as the soup?

No. Jamaican callaloo is a sautéed greens side; Trinidadian callaloo is a creamy soup made from different leaves.

Can I use spinach instead?

Yes — spinach or kale are good substitutes when you can't find amaranth, though the flavour differs slightly.

How do I keep callaloo green?

Cook it fast and don't overdo it. Long cooking and too much water turn it a dull khaki.

What do you eat callaloo with?

Ackee, saltfish, fried dumplings, boiled green banana — it's a classic Jamaican breakfast side.