Callaloo Gratin with Coconut Milk and Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, vegetable-forward casserole featuring tender callaloo greens layered with coconut milk and smoked paprika, baked to golden perfection. This Haitian-inspired vegetarian recipe (gluten-free), ready in about 50 minutes, pairs fresh callaloo greens, unsweetened coconut milk, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Haitian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Wilt 10 ounces fresh callaloo greens in 1 tablespoon olive oil over medium heat for 2 minutes until tender, then transfer to a bowl.
  2. Step 2: Sauté 1 finely diced shallot in 1 tablespoon olive oil over medium-low heat for 3 minutes until translucent, then stir in 1 teaspoon smoked paprika and cook for 30 seconds until fragrant.
  3. Step 3: Add 1/2 cup coconut milk, 3 tablespoons nutritional yeast, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the shallot mixture, stirring until smooth. Pour over the wilted callaloo in the bowl and toss gently to coat.
  4. Step 4: Transfer to a greased 8-inch baking dish, cover with foil, and bake for 25 minutes. Uncover and bake for 10 more minutes until the top is lightly golden.

Frequently asked questions

How long does Callaloo Gratin with Coconut Milk and Smoked Paprika take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Callaloo Gratin with Coconut Milk and Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh callaloo greens from drying out.

Can I substitute ingredients in Callaloo Gratin with Coconut Milk and Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Callaloo Gratin with Coconut Milk and Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Callaloo Gratin with Coconut Milk and Smoked Paprika vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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