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Eat well

Steamed callaloo and chayote

Packed with vegetables, this dish is full with healthy goodness.

Steamed callaloo and chocho

Meal type: Main meal

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

  1. Carefully wash the callaloo in cold water and remove any discoloured leaves or stalks.
  2. Add onions, tomatoes and garlic to a large non-stick pan and cook on a low heat for 5-10 minutes or until onions soften. If food starts to stick, add a spoon of water.
  3. Add all other ingredients, cover with a tight lid and cook on a low heat for 10-12 minutes or until the callaloo wilts and onions are soft.

Nutritional Information

Each Portion Contains:

Energy 269kJ 64kcal 3%
Carbs 9.8g -
Fat 0.6g Low 1%
Saturates 0.1g Low 1%
Sugar 7.2g Low 8%
Salt 0.25g Low 4%

% = an adult's reference intake

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Ingredients

2 large bunches of callaloo (150g)

1 medium onion, thinly sliced

Half head of garlic, crushed (about 5 gloves)

100g cherry tomatoes, halved

5 sprigs of thyme

1 chayote (christophene), thinly sliced

De-seeded and finely sliced scotch bonnet pepper to taste

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