Callaloo and Saltfish
A traditional Jamaican breakfast of garlicky sauteed callaloo (or spinach) with flaked salt cod, tomatoes, and Scotch bonnet heat. Quick, savory, and deeply satisfying. Plan ahead: soak the saltfish overnight to remove excess salt.
Ingredients
- 12 oz dried salt cod (boneless), soaked overnight
- 8 cups fresh callaloo or baby spinach, roughly chopped
- 2 tbsp vegetable oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 scallions, sliced
- 2 Roma tomatoes, diced
- 1/2 Scotch bonnet pepper (or 1 tsp hot sauce), seeded, minced
- 2 tsp fresh thyme leaves
- 1/2 tsp black pepper
Instructions
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1
Drain the soaked 12 oz soaked overnight dried salt cod (boneless). Place it in a saucepan, cover with fresh cold water, and bring to a boil. Boil for 10 minutes. Drain, taste, and if still very salty, boil once more in fresh water for 5 more minutes. Drain and let cool. Flake the fish into pieces, discarding any bones and skin.
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2
Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 diced yellow onion and cook until softened, about 3 minutes.
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3
Add 4 minced garlic cloves, 4 sliced scallions, 1/2 seeded, minced Scotch bonnet pepper (or 1 tsp hot sauce), and 2 tsp fresh thyme leaves. Cook, stirring, for 1 to 2 minutes until fragrant.
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4
Add 2 diced Roma tomatoes and stir. Cook until the tomatoes soften and release their juices, about 3 minutes.
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5
Add the flaked dried salt cod (boneless) and stir to combine. Cook for 2 minutes.
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6
Add the 8 cups roughly chopped fresh callaloo or baby spinach in handfuls, stirring to wilt each addition. Cook until the callaloo is completely wilted and tender, about 5 minutes. Season with 1/2 tsp black pepper. Taste before adding any salt, as the saltfish provides plenty.
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7
Serve hot alongside bakes, fried dumplings, or toast.