Photo of Spinach Callaloo by WW

Spinach Callaloo

PersonalPoints™ per serving
Total Time
1 hr 5 min
30 min
35 min
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.


Reduced fat coconut milk

15 fl oz, (1 can)

Cooked pumpkin

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

Uncooked okra

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

Uncooked onion(s)

1 small, yellow, chopped

Uncooked scallion(s)

4 medium, chopped

Uncooked bell pepper(s)

½ cup(s), red, chopped

Garlic clove(s)

5 clove(s), large, finely chopped

Kosher salt

2 tsp(s)

Black pepper

½ tsp(s), coarsely ground

Dried thyme

½ tsp(s)

Ground allspice

½ tsp(s)

Scotch bonnet

1 pepper(s), or orange habanero chile

Fresh baby spinach

1 pound(s), divided


  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