Lunch · 25 min · caribbean

Callaloo Sauté

This is the kind of Caribbean lunch you’ll make on repeat — callaloo (or spinach) and yellow onion, 25 minutes, big payoff. The macros do the talking: 6g protein, 14g carbs, and 12g fat in every 180-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Callaloo (or spinach)
• 1 Yellow onion
• 2 Tomatoes
• 0.5 Scotch bonnet pepper
• 1 tsp Fresh thyme
• 3 tbsp Coconut oil
• 3 cloves Garlic

Steps

1. Strip the callaloo leaves from tough stems and chop roughly. If you can’t find callaloo, amaranth greens or young spinach work — the dish is about the technique.
2. Sauté the onion, garlic, and thyme in coconut oil until soft and fragrant.
3. Add the tomatoes and minced Scotch bonnet and cook 3 minutes until the tomatoes slump.
4. Pile in the greens — the pot will look impossibly full — and toss until wilted, 4 to 5 minutes. They cook down to almost nothing, which always feels like a magic trick.
5. Season with salt and serve with fried dumplings or as a side to ackee and saltfish. Simple, green, and deeply savory.

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