Healthier living, one day at a time!

Kale "Callaloo"

Prep Time


Prep Notes

I first fell in love with Callaloo many years ago when I visited Jamaica.  Every dish it seems has a generous helping of this tasty, healthy dish, with just a bit of a kick to it!  Callaloo is a leafy green that grows abundantly on the island.  It has a flavor and texture that falls somewhere in between spinach and kale.  In the US you might be able to find it in a can, but I adapted the recipe to use kale and reduce the large quantity of salt that you find in the Jamaican dish.

Cooking Time

5 minutes in Instant Pot, 15 minutes with stovetop method


4-6 servings


1 onion

½ red bell pepper

1 carrot (medium to large)

1 tbsp olive oil

2 sprigs fresh thyme or ½tsp dried

1 bunch kale, chopped intosmall pieces

½ tsp salt

½ tsp black pepper

¼ - ½ tsp red pepper flakes,depending on taste

½ cup water


  1. Roughly chop onion, red pepper, and carrot.  Place in food processor and pulse 4-5 times until finely chopped but still chunky.
  2. Heat sauté pan on medium, add olive oil, and sauté onion mix until softened.  About 5 minutes.
  3. While onion mix is sautéing, pulse kale in food processor until it is “shredded” into small pieces.
  4. Add thyme and chopped kale to pan.  Sauté 4 minutes longer.
  5. Add salt, black pepper, red pepper flakes, and water. 
  6. Cover and cook 10 minutes longer or until desired level of doneness.  If you like your greens still a bit crispy you may want to cook for even shorter time.  The Jamaican version cooks the greens until soft.
  7. Instant Pot version:Alternatively, sauté veggies in Instant Pot on low.  Then pressure cook 3 minutes with quick release.


Evey Schweig