I developed a love for callaloo while I was in Jamaica. It has to be one of the tastiest green veggies around and it is so easy to eat a good volume of it. I have found it here in Toronto at Caribbean Corner in Kensington Market, so look for it at a Caribbean grocer near you.
There is some technique to handling this plant once you have it in your hands. Separate the leaves and the stems throughout. Use a paring knife to remove the fibrous outer coating from the stems.
Sauteed Callalloo
1 bunch of callaloo, stems and leaves separated
1 clove garlic, slivered
2 tablespoons olive oil
salt and pepper to your taste
Cut the stems and leaves of callaloo into small pieces. See below for a visual:
In a large pan, heat olive oil and garlic over medium heat. Add cut callaloo, saute for 2-3 minutes or until leaves start to wilt. Cover pan and continue to cook for 3-4 minutes. Season with salt and pepper or any other seasoning to your taste. Enjoy!
