Trinidad Callaloo Rice Bowl

Caribbean · 40 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 6 cups taro leaves or fresh spinach
• 8 pods okra
• 1 can (13.5 oz) coconut milk
• 1 medium yellow onion
• 4 garlic cloves
• 1/2 Scotch bonnet pepper
• 1 tsp fresh thyme
• 1.5 cups long-grain white rice
• 2 tbsp vegetable oil
• 1.5 tsp salt

Method

1. Cook rice with a pinch of salt per package directions and keep warm.
2. Heat oil in a pot over medium and saute diced onion, garlic, and thyme 3 minutes.
3. Add chopped greens, sliced okra, coconut milk, minced Scotch bonnet, and salt.
4. Simmer covered 20 minutes until greens are very soft.
5. Blend or use a swizzle stick to break the callaloo into a smooth thick stew.
6. Spoon the callaloo over rice in bowls to serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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