Recipe by Chef Michael Williams
Michael Williams


  • Prep time 20 mins
  • Cook time 30 mins
  • Ready in 50 mins

This is a traditional Caribbean creamed greens dish. There are a couple exotic greens there are traditionally used that are hard to get hands on…so let use spinach instead!



  1. Preheat a large pot on medium heat.  Add the coconut oil and then the onions, garlic and hot pepper.
  2. Add in the coconut milk and bring to a simmer.
  3. While the coconut milk is warming, wash your spinach really well and then wash in a salad spinner.
  4. Add the spinach to the pot, season with the salt and paprika and simmer without a lid on low heat for about 30 minutes.
  5. Once the simmering time is up, you can pulse the mixture with an immersion blender or counter top blender a little to bring it together.  This will give it a nice rich green colour.


Sauté ½ cup of bacon lardons to start this recipe off and then resume with step 1 to give this dish an extra element of yum!

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Reviews on "Callaloo" (4)

  1. March 19, 2019
    This is an excellent side dish with many many meats but especially with roasted chicken. A huge hit with family and friends. It also pairs well with an old-fashioned Prime Rib for special occasions.
    • March 21, 2019
      That is great Jenn! I agree completely about your suggested uses. It even makes an amazing vegetarian dish either by itself or poured over rice.
  2. October 21, 2019
    Fantastic Fall dish-paired it with Cajun spiced chicken and rice. Yum! Thanks Chef for the inspiration on your tv segment.

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