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Callaloo with Collards, Spinach and Summer Squash

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Contributed by: Adapted from Brigid Washington's 'Trini Callaloo' published in Bon Appétit

Callaloo, mac and cheese and crispy baked chicken

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Callaloo is a type of green vegetable, as well as the name of a flavorful, nutrient-dense stew enjoyed throughout the Caribbean. Instead of using callaloo, this recipe calls for collard greens and spinach, both of which are grown on our rooftop farm here at Boston Medical Center. Feel free to use callaloo (amaranth greens), turnip greens, kale, swiss chard or other greens. The more delicate/thin the green, the faster the stew will cook.

Serve Callaloo with rice, or try it with our Oven Fried Chicken and Gaby's Mac and Cheese (pictured in photo).

 

Serves:
4 servings
Total Time:
65 minutes
Prep Time:
15 minutes
Cook Time:
50 minutes

Ingredients


Oil - 2 Tablespoons olive, canola, avocado or vegetable oil Onion - 1 small yellow or white, diced Garlic - 6 cloves, chopped Thyme - 2 teaspoons dried, or 1 Tablespoon fresh leaves Cilantro - 1 bunch, washed and chopped (stems and leaves) Collard_Greens - 1 bunch, washed, stem removed, and chopped Spinach - 4 oz fresh, washed or pre-washed (~ 4 cups, packed) Summer_Squash - 2 medium, washed and chopped into 1-inch cubes Coconut_Milk - 1 (13.5 oz) can OR 2 cups low-sodium vegetable or chicken stock Habanero - 1 washed and halved, OR substitute hot pepper of choice Salt - 1 ½ teaspoons kosher or sea salt OR ¾ teaspoon table/iodized salt

Instructions

Step 1
Heat oil over medium heat in a medium to large pot. Once shimmering, add onions, garlic, thyme and cilantro. Stir frequently for 1-2 minutes.
Step 2
Add collard greens and spinach. Turn heat to low, cover the pot and allow the greens to wilt for 1-2 minutes. If the pot is too small to add all the greens at once, add half, cover and wilt, and then repeat with the remaining greens.
Step 3
Add squash, coconut milk, and hot pepper to the pot. Cover and cook for about 30 minutes, until the squash is fork tender and the greens have lost their crunch. Stir every 5 minutes so that the stew does not burn.
Step 4
Optional- Use an immersion bledner, food processor, or blender to purée the callaloo until smooth. Otherwise leave it chunky, and serve it with rice or mac and cheese.

Notes

We love Brigid Washington's Trini Callaloo recipe in Bon Appétit and ecnourage you to check out the original recipe and the lovely description and history that Brigid provides.

The nutrition facts below are calculated with the use of coconut milk. If you use stock instead, the calorie, total fat, and saturated fat content will be reduced.

Nutrition Information

Calories:
272 Calories
Fat:
22
Saturated Fat:
14
Carbohydrates:
Net Carb: 14
Dietary Fiber:
5
Protein:
6
Sodium:
495