Stewed Callaloo with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant stew of tender leafy greens simmered in creamy coconut milk with bell peppers. This jamaican-inspired vegetarian ready in about 30 minutes pairs spinach or kale, chopped, coconut milk, full fat, onion, finely chopped 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 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.