One of my favorite parts of our CSA farmshare is the interesting new veggies we get to try. Callaloo was one of those fun finds. These greens cook up kind of like spinach, and I find they are especially good with coconut milk. I was searching around for a good way to use up the latest bunch and I stumbled across this recipe from Robin Robertson’s The Vegan Slow Cooker. It sounded like a good start, but I tweaked it a bit using ingredients I had on hand and a few other changes to match our taste. The result was a delicious slow-cooker soup that did justice to our delicious callaloo
Slow-Cooker Callaloo Soup
1. Heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the tomato paste, thyme and spices and sauté for 1-2 minutes.
2. Transfer the onion mixture to the slow cooker. Add the sweet potatoes, bell pepper, jalapeño, and beans. Stir in the broth and season to taste with salt and pepper. Cover and cook on Low for 6-7 hours.
3. Stir in the callaloo and coconut milk. Taste and adjust the seasonings. Cover and cook until the callaloo is wilted, about 30 minutes. Serve hot.
2 thoughts on “Monday Recipe Day: Slow-Cooker Callaloo Soup”
Blackeyed peas! I grew up on blackeyed peas, but this recipe sounds much better than anything I ever had. Never heard of callaloo. Have you tried turnip greens and/or collard greens?…in my family they were cooked with bacon fat – yuk!! But they kept my Dad’s eyesight almost perfect! 🙂 Roberta
I didn’t really “discover” blackeyed peas until I started cooking as a vegetarian. They are delicious (and definitely a favorite of the kiddos!) I actually threw some turnip greens that the G-man pulled from the garden and they cooked up really well. I think collards would also work beautifully in this, although I would probably give them about an hour in the slow cooker (instead of thirty minutes) to let them get really tender. All kinds of good stuff in greens!