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Photo of Spinach callaloo by WW

Spinach callaloo

2
Points® value
Total Time
1 hr
Prep
30 min
Cook
30 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

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Pumpkin

120 g, Calabaza, West Indian Pumpkin, or regular, chopped into small cubes

Okra

9 medium, trimmed and sliced

Onion

1 small, finely chopped

Spring Onions

4 medium, trimmed and sliced

Red pepper

1½ medium, deseeded and finely sliced

Garlic

5 clove(s), finely chopped

Thyme, Dried

½ teaspoon(s), level

Allspice

½ teaspoon(s)

Chilli, green or red

1 individual, Scotch bonnet, finely chopped

Spinach

450 g

Instructions

  1. In large saucepan, add the coconut milk, chopped pumpkin, okra, onion, spring onions, pepper, garlic, salt, black pepper, thyme, and allspice. Pierce the chilli several times with the tip of A sharp small knife. Add to the pot and bring to a boil. Reduce the heat to medium. Simmer, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in half of the spinach. Cover and cook over low heat for 20 minutes, stirring occasionally, until vegetables are very tender.
  2. Carefully remove the chilli without tearing it. Using a blender, blend vegetables until almost smooth but with little bits of spinach still visible. Stir in the remaining spinach and cook, stirring often, until wilted, about 5 minutes.

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