Callaloo and Sweet Potato Soup

Callaloo or amaranth leaf is similar to spinach. This dish, a take on the traditional Caribbean recipe, goes well with jasmine rice.
October 01, 2015

Ingredients

  • 2 tablespoons organic virgin coconut oil
  • 1 small sweet onion, diced
  • 1 celery stalk, diced
  • 1 medium sweet potato, peeled and cubed small
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 bunches callaloo, about 8 cups, leaves removed from stalks, rinsed, cut in ribbons
  • 2 cups low-sodium vegetable broth

Cooking

Heat coconut oil in a large saute pan over medium heat. Once oil liquefies add onion and celery and saute, stirring frequently, for about 1 minute. Add sweet potatoes and spices and mix to incorporate. Continue stirring for 2 minutes to prevent potatoes from sticking; then add greens. Stir mixture just until the callaloo wilts, about 30 seconds and add broth. Raise the heat to medium high. Once the liquid comes to a boil, reduce the heat to medium low. Cover and let simmer until liquid is slightly reduced, about 10 minutes.

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Ingredients

  • 2 tablespoons organic virgin coconut oil
  • 1 small sweet onion, diced
  • 1 celery stalk, diced
  • 1 medium sweet potato, peeled and cubed small
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 bunches callaloo, about 8 cups, leaves removed from stalks, rinsed, cut in ribbons
  • 2 cups low-sodium vegetable broth
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