
Spinach Callaloo
3
Points® value
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
8
Difficulty
Easy
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.
Ingredients
Canned 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
Onion
1 small, yellow, chopped
Scallions
4 medium, chopped
Bell pepper
½ cup(s), red, chopped
Garlic
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
Baby spinach
1 pound(s), divided