Callaloo (Leafy Greens With Tomato and Onion)
Callaloo is a simple stewed dish of greens, tomatoes, onions and Lawry’s Seasoned Salt. The dish is eaten across the Caribbean, but this version comes from Hazel Craig, the mother of the pastry chef Jessica Craig of L’Artusi in Manhattan. Hazel makes the dish every Christmas exactly as she ate it in Jamaica: with saltfish, which adds heft and a pleasant funk. If you’re not able to get callaloo (which can be found in fresh or canned form at Caribbean markets and some international grocery stores), any sturdy green will do, like kale or Swiss chard.
- Serves: 4 persons
- 8ounces saltfish or bacalao (optional)
- ¼cup vegetable or canola oil
- 1medium white onion, halved and sliced
- 1medium tomato, chopped
- 1pound callaloo or other hearty leafy greens (such as kale or Swiss chard), stems removed and greens roughly chopped
- ½teaspoon Lawry’s Seasoned Salt
- ¼teaspoon black pepper
Step 1If using saltfish, place it in a small pot and cover with water by 1 inch. Boil the saltfish over medium heat until softened, adding water as needed to cover, about 30 minutes to 1 hour. Strain, then let the saltfish cool. Break apart into small pieces.
Step 2In a large skillet, heat the oil over medium-high. Add the onion and sauté until softened, about 2 minutes. Add the tomato and sauté until softened, about 2 minutes.
Step 3Add the callaloo and cook, stirring frequently, until tender, 5 to 10 minutes, adding the prepared saltfish halfway through, if using. Stir in the seasoned salt and pepper and serve.