Low Sodium Jamaican Callaloo

Total time35 min

Prep time15 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely diced
4 scallions, thinly sliced (white and green parts)
3 cloves garlic, minced
½ scotch bonnet pepper, seeded and minced
2 sprigs fresh thyme
2 medium tomatoes, diced
1 lb callaloo leaves (or amaranth leaves), stems trimmed, roughly chopped
¼ cup coconut milk
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, or to taste

Instructions

1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the scallions, garlic, and scotch bonnet pepper and cook, stirring frequently, until fragrant and the garlic is just golden at the edges, about 2 minutes. Watch the garlic closely so it does not burn.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!