Vegetables Greens Jamaican Callaloo Be the first to rate & review! This Jamaican Callaloo recipe from Kwame Onwuachi's book, My America, is filled with protein-rich leaves cooked until tender and given spice and fulsome flavor with the addition of peppers and tomatoes. By Kwame Onwuachi Kwame Onwuachi Instagram Kwame Onwuachi is the chef of Tatiana in New York City and competed on Top Chef season 13. In 2019, he was a Food & Wine Best New Chef, the James Beard Foundation's Rising Star Chef of the Year, and Esquire's Chef of the Year. Kwame's the author of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef. Food & Wine's Editorial Guidelines Published on May 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Total Time: 1 hrs 30 mins Servings: 4 Jump to recipe "What to call callaloo is a problem that has bedeviled Caribbean cooks forever," says 2019 F&W Best New Chef Kwame Onwuachi, who shared this recipe. In Jamaica, the name refers both to the leafy greens of amaranth and the dish made from braising those leaves down in stock with aromatics. Callaloo may be found at Caribbean grocery stores, but if you cannot find callaloo, Onwuachi recommends substituting a blend of spinach and collards: 1 medium (8-ounce) bunch spinach, thick stems removed, leaves and tender stems roughly chopped (about 3 1/2 cups packed) and 1 small (8-ounce) bunch collard greens, thick stems removed, leaves and tender stems roughly chopped (about 3 1/2 cups). Ingredients 2 tablespoons canola oil 1 medium-size (10-ounce) yellow onion, cut into small cubes (about 1 3/4 cups) 1 medium-size (7-ounce) red bell pepper, cut into small cubes (about 1 cup) 5 medium garlic cloves, minced (about 5 teaspoons) 1 teaspoon Peppa Sauce (see Note) 1 pound fresh callaloo, thick stems removed, leaves and tender stems roughly chopped (about 7 packed cups) 2 cups vegetable stock 2 medium-size (3 1/2-ounce) plum tomatoes, cut into small cubes (about 1 cup) 2 teaspoons House Spice (see Note) ¾ teaspoon kosher salt Directions Heat oil in a large pot over medium until shimmering. Add onion, bell pepper, garlic, and peppa sauce; cook, stirring occasionally, until softened, about 10 minutes. Add callaloo, stock, tomatoes, and house spice; cook, stirring occasionally, until callaloo starts to wilt, 4 to 5 minutes. Increase heat to medium-high, and bring to a simmer. Reduce heat to medium-low, and cover. Cook, stirring occasionally, until callaloo is tender, about 50 minutes. Increase heat to medium, and bring to a boil. Boil, stirring occasionally, until liquid is reduced by two-thirds, 10 to 15 minutes. Stir in salt, and serve. Note Associated Recipes: Peppa Sauce and House Spice Make Ahead Callaloo can be refrigerated in an airtight container up to 4 days. Rate it Print