Stewed Callaloo with Coconut Milk

A vibrant stew of tender leafy greens simmered in creamy coconut milk with bell peppers.

Cuisine: Jamaican

Category: Vegetarian

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 2 cups spinach or kale, chopped
• 1 cup coconut milk, full fat
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium pot, heat a small amount of oil over medium heat. Add 1 onion, finely chopped, and 2 garlic cloves, minced, and cook for 3 minutes until softened.
2. Step 2: Add 1/2 red bell pepper, diced, and 1/2 green bell pepper, diced, and cook for 5 minutes until tender.
3. Step 3: Stir in 2 cups spinach or kale, chopped, 1 cup coconut milk, and 1/2 cup vegetable broth. Bring to a simmer and cook for 10-12 minutes until greens are wilted and flavors meld.
4. Step 4: Stir in 1 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer for 2 more minutes until sauce thickens slightly.
5. Step 5: Serve warm as a side dish with rice or bread.