jamaican

Callaloo and Saltfish Skillet

This dish pairs callaloo leaves, chopped with yellow onion, chopped, garlic, minced and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

75 g Carbohydrates

13 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

186g callaloo leaves, chopped 47 kcal
68g salt cod (saltfish), boneless 197 kcal
12g vegetable oil 106 kcal
51g yellow onion, chopped 20 kcal
5g garlic, minced 7 kcal
85g tomato, chopped 15 kcal
2g fresh thyme leaves 2 kcal
8g lime juice 2 kcal
194g cooked white rice 252 kcal
1g black pepper 2 kcal

Cooking instructions

salt cod (saltfish)
Soak the salt cod in hot water 10 minutes, drain, then flake.
vegetable oilyellow oniongarlic
Heat oil in a skillet over medium heat. Cook onion and garlic 2 minutes.
tomato
Add tomato and cook 2 minutes until it starts to soften.
salt cod (saltfish)
Stir in saltfish and cook 2 minutes.
callaloo leavesfresh thyme leavesblack pepper
Add callaloo, thyme, and black pepper. Cover and cook 4-6 minutes until wilted and tender.
lime juicecooked white rice
Finish with lime juice and serve with cooked rice.