Callaloo Verde

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty stew of fresh green leafy vegetables, coconut milk, and spices, simmered to tender perfection for a comforting vegetarian meal. This puerto rican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs chopped (stems removed) kale, chopped collard greens, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 2 cups, chopped (stems removed) kale
• 1 cup, chopped collard greens
• 1 cup spinach
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1/4 cup, diced red bell pepper
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp cayenne pepper. Add the chopped kale, collard greens, and spinach. Cook for 2 minutes, stirring occasionally.
3. Step 3: Add 1 cup vegetable broth and 1/2 cup coconut milk. Bring to a gentle simmer and cook for 15-20 minutes until the greens are tender and the flavors have melded. Stir in 1/4 cup diced red bell pepper and cook for an additional 2 minutes until the bell pepper is tender-crisp.
4. Step 4: Taste and adjust seasoning if needed. Serve hot.