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Spinach callaloo

Spinach callaloo

3
Points®
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
8
Difficulty
Easy
Callaloo, a pot of simmered greens, gets a Trinidadian-style twist when cooked with coconut milk and aromatics. Traditionally made with dasheen leaves (which are tricky to find), this recipe uses fresh baby spinach. Serve it as a soup or a side dish.

Ingredients

Reduced fat coconut milk

15 fl oz

Cooked pumpkin (sweet or sugar pumpkin)

¼ pound(s), West Indian pumpkin (calabaza), or butternut squash, peeled and chopped into 1-inch cubes

Okra

¼ pound(s), (about 9 medium), trimmed and sliced

Uncooked onion

1 small, Yellow, chopped

Scallions

4 medium, chopped

Bell pepper

½ cup(s), red,chopped

Garlic clove

5 clove(s), finely chopped

Kosher salt

2 tsp

Black pepper

½ tsp, coarsely ground

Dried thyme

½ tsp

Ground allspice

½ tsp

Scotch bonnet

1 pepper(s), or orange habanero chile

Baby spinach

1 pound(s), divided

Instructions

  1. In large Dutch oven or pot with lid, add coconut milk, chopped pumpkin, okra, onion, scallions, bell pepper, garlic, salt, black pepper, thyme, and allspice. Pierce chile several times with tip of sharp small knife. Add chile to pot and bring to boil. Reduce heat to medium. Simmer, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in half of spinach. Cover and cook over low heat, stirring occasionally, until vegetables are very tender, about 20 minutes.
  2. Carefully remove chile without tearing it. (Serve whole chile alongside vegetables or discard chile.) Using immersion blender (or working in batches with standard blender or food processor and returning batches to pot), blend vegetables until almost smooth but with little bits of spinach still visible. Stir in remaining spinach and cook, stirring often, until wilted, about 5 minutes.
  3. Serving size: 1⁄2 cup

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