Southern style callaloo

    30 min

    Collard greens are the traditional green in this recipe, but the Jamaican green, callaloo, is a nice nutritious twist on the classic recipe that is great with tropical meals.


    Bedfordshire, England, UK
    3 people made this

    Serves: 4 

    • 4 rashers smoky bacon
    • 1 onion, chopped
    • 2 tins callaloo, drained
    • 120ml ham stock
    • 3 garlic cloves, minced
    • 1 tablespoon habanero sauce
    • 4 slices ham, chopped
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons vegetable oil

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Remove the rind from the bacon if necessary and discard. Chop the bacon and place in a frying pan over a medium heat. Cook and stir for a few minutes then add the onion and continue to cook until soft. Remove from the heat.
    2. Place the callaloo greens in a large saucepan over a medium high heat. Pour in the stock then add the onion, bacon and bacon fat; stir then lower the heat and allow to cook for a few minutes. Add remaining ingredients and stir until well blended and thoroughly mixed, about 10 minutes. Serve hot!

    Sourcing ingredients

    Try searching for the callaloo online or in specialty shops, in a pinch substitute with 2 bunches of fresh Swiss chard or kale, with the tough stems removed and leaves chopped.

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