Jamaican Callaloo with Ground Turkey
With an abundance of fresh callaloo (aka spinach or chorai bhagi) in my garden last summer and the many requests for a version of the classic Jamaican Callaloo with Saltfish (salted cod) without the saltfish, I’ve been playing around with a few variations.
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- 2 medium tomatoes (diced)
- 1 scotch bonnet pepper (seeded and chopped)
- 1/2 teaspoon black pepper
- Salt to taste
- 4 cups chopped callaloo leaves (or spinach as substitute)
- Heat olive oil in a large sauté pan over medium heat. Add ground turkey to the pan, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes.
- Add sliced onion, minced garlic, and chopped scallions to the pan. Sauté until the onions are translucent, about 3 minutes.
- Stir in thyme leaves, diced tomatoes, and chopped scotch bonnet pepper. Cook for another 2–3 minutes until the tomatoes soften.
- Season with black pepper and salt to taste.
- Add chopped callaloo leaves to the pan. Stir well to combine all ingredients.
- Cover the pan and let the callaloo steam until wilted and tender, about 5–7 minutes.
- Remove the lid, stir the mixture, and cook uncovered for an additional 2 minutes to evaporate any excess liquid.
- Taste and adjust seasoning if necessary. Serve hot.
This Jamaican Callaloo with Ground Turkey recipe offers a modern, lighter take on the traditional Jamaican dish, typically made with saltfish. By using lean ground turkey, it provides a healthier protein option without compromising on the rich, savory flavors that make this dish a Caribbean favorite.
Sautéed with aromatic herbs, spices, and fresh vegetables, this version maintains the essence of the classic while introducing a new twist. It’s an excellent choice for anyone looking to enjoy the comforting taste of callaloo with a leaner meat alternative. Whether you’re cutting back on salt, looking for a new way to enjoy callaloo, or simply want a quick and hearty Caribbean dinner, this dish fits the bill. Serve it with boiled green bananas, rice, or even dumplings for a complete island-style plate.
