Jumpstart your morning with this simple Jamaican callaloo and saltfish stir-fry. It’s a tasty way to enjoy leafy greens alongside a salty, flaky fish, all in one pan. Ready in under 30 minutes, it’s perfect for busy mornings that still call for real, home-cooked food.
The Story Behind This Recipe
Callaloo is a staple green in Jamaican cooking, often compared to spinach but with a deeper flavor and tender texture. Growing up, my family loved this mix simmered slow with aromatics for dinner, but it took me a while to appreciate it as a quick breakfast option. When I first made this stir-fry, it was partly out of necessity—looking for something fast but nourishing. The saltfish adds a punch of savory flavor that pairs surprisingly well with the mild callaloo.
This dish fits right into a no-frills weekday breakfast routine. It comes together quickly, and if you use canned callaloo or frozen saltfish that’s been soaked, prep is even easier. I usually serve it with some toasted bread or fried dumplings to soak up the juices. My partner wasn’t immediately sold on the idea of greens at breakfast, but the saltfish won him over, and now it’s a regular.
I’ve found that a little squeeze of fresh lime brightens it up just before serving. Plus, a touch of Scotch bonnet pepper adds a gentle kick that doesn’t overpower. It’s a dish that feels honest in its simplicity but still hits all the right notes for flavor and comfort. Bonus: cleanup is minimal because it’s mostly one pan.
If you’re new to Jamaican flavors, this is a nice way to explore them without diving into complicated spice blends. Saltfish can be found easily in many grocery stores or Caribbean markets, and if you can’t find callaloo, spinach or kale works as a substitute too. After a few tries, you can play around with the seasonings and spice level to find your groove.
This has become one of the breakfasts I reach for when I want something hearty but not heavy. It’s filling without feeling greasy or overly rich, which makes it great if you have a busy morning ahead. Plus, it’s a nice change from the usual eggs and toast routine that often gets stale. So if you like to mix up your breakfast game, give this a try.
Cuisine: Jamaican
Course: Breakfast
Servings: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 cup dried saltfish (salted cod), soaked overnight or boiled to remove excess salt, then flaked
- 4 cups fresh callaloo leaves (or spinach/kale), washed and roughly chopped
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 small Scotch bonnet pepper (optional), seeded and finely chopped
- 1 tablespoon vegetable oil
- Juice of half a lime
- Freshly ground black pepper, to taste
Instructions
- Step 1. If using dried saltfish, soak it overnight in water, changing the water once or twice, then boil for 20 minutes and flake into bite-sized pieces.
- Step 2. Heat the vegetable oil in a large skillet over medium heat.
- Step 3. Add the sliced onion and sauté until soft and translucent, about 3-4 minutes.
- Step 4. Add the garlic and Scotch bonnet pepper, cook for 1 more minute until fragrant.
- Step 5. Add the flaked saltfish and stir for 2 minutes to warm through.
- Step 6. Stir in the callaloo greens, cover the skillet, and cook for 5-7 minutes until the greens are wilted and tender.
- Step 7. Remove the lid, season with black pepper and lime juice, and stir to combine.
- Step 8. Taste and adjust seasoning if needed. Serve immediately.
Tips for Success
- If you’re short on time, use canned saltfish or fresh salted cod that’s already desalted.
- Soaking the saltfish properly is key to removing excess saltiness.
- If you don’t have callaloo, spinach or kale are great stand-ins with a slightly different texture.
- Control the heat with the Scotch bonnet pepper by removing the seeds or skipping it altogether.
- Serve with toasted bread, fried dumplings, or boiled green bananas to round out the meal.
Variations & Substitutions
- Add diced tomatoes with the onions for a slightly tangy twist.
- Stir in chopped scallions or fresh herbs like thyme at the end for extra aroma.
- Use coconut oil instead of vegetable oil for a subtle tropical flavor.
- Mix in some diced bell pepper for color and crunch.
- For a vegetarian version, skip the saltfish and increase the garlic and seasonings, adding mushrooms for texture.
