Serve with rice, fish, beans, yam or plantain.
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CARIBBEAN KITCHEN
Callaloo with coconut & chilli
Tender leafy callaloo cooked gently with coconut, onion, garlic and chilli.
SERVES 4PREP 15 minCOOK 20 min
FOSTER'SCallaloo with coconut & chilliRECIPE KITCHEN
Method
- 1
Wash the leaves thoroughly, remove tough stalks and roughly chop. Finely chop the onion, garlic and chilli.
- 2
Soften the onion in oil over medium heat for 5 minutes. Add garlic and chilli and cook for 1 minute.
- 3
Add the leaves and coconut milk. Cover and simmer gently for 10–12 minutes, stirring once or twice, until the leaves and stems are tender.
- 4
Season and finish with lime juice.
FOSTER'S TIP
If the bunch has thick mature stems, remove them or slice them finely and start them a few minutes before the leaves.
Cool promptly and refrigerate covered for up to 2 days. Reheat until piping hot.
No major allergens in the listed ingredients.
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