Try this Steamed Callaloo recipe, or contribute your own.
Suggest a better descriptionFor Terri (and anyone else), here are three recipes from JERK: BARBECUE FROM JAMAICA by Helen Willinsky--for things you asked for, Terri. Wash the callaloo in lots of water, discarding the old outer leaves. Make sure that the stalks are cut into small pieces. The stalks should be easily pierced. If they are too old, they will be pity inside and have a bitter taste. In a large pot, melt the butter. Add the onions and saute until almost translucent. Add the Dry Jerk Seasoning, water, and tomato sauce. Add the chopped callaloo. Cover and simmer over medium to low heat for 15 to 20 minutes. Adjust the seasonings to taste. (Willinsky says she never uses much salt.) Serve hot. Serves 6. Willinsky says you can substitute mustard greens or spinach for the callaloo, "but it wont be the same." Posted to KitMailbox Digest by "Joanne L. Schweikj"
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Serving Size: 1 Serving (3422g) | ||
Recipe Makes: 1 | ||
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Calories: 389 | ||
Calories from Fat: 214 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 61mg | 19 % | |
Sodium 1354mg | 47 % | |
Potassium 1231.2mg | 32 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 33.9g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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