Some mornings, I like to switch things up with a Jamaican-style breakfast that’s quick but packed with flavor. This callaloo and saltfish dish fits the bill and feels just right for a slow weekend start.
The Story Behind This Recipe
Callaloo and saltfish has a special place in my kitchen routine. It’s a breakfast I first had during a trip to Jamaica, where the locals enjoy it with fried dumplings or bread. The bright, slightly tangy greens paired with the salt-cured cod give it a unique character that’s easy to recreate at home.
I usually keep saltfish in my freezer, so it’s my go-to when I want something different but don’t want to fuss with complicated prep. The key is soaking the saltfish to dial back the salt and then gently flaking it during the pan-fry. Alongside some garlic and peppers, the flavors come together beautifully.
Callaloo can be a bit intimidating if you haven’t cooked with it before, but it’s really just a leafy green that works well like spinach or kale. I love how it softens up but still has a bit of body. When I toss it with a touch of acidity – a little lime juice or vinegar – it brightens the whole dish.
Over time, this breakfast became more than just a meal; it’s a moment to slow down during busy weekends. When family or friends drop by, I make a batch, and everyone enjoys digging in. If you can find callaloo fresh or frozen, it’s worth giving it a try, especially if you want a savory breakfast that packs something a little different.
The whole dish comes together quickly, which is always appreciated when I’ve got a house full of people or just want a no-fuss start to the day. Plus, the leftovers heat up well for a quick lunch or light dinner option.
Cuisine: Jamaican
Course: Breakfast
Servings: 2
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1/2 lb saltfish (salted cod), soaked and drained
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and finely chopped (optional)
- 4 cups callaloo leaves (or substitute with spinach or kale), washed and roughly chopped
- 1 medium tomato, diced
- Salt and black pepper to taste
- 1 tsp apple cider vinegar or lime juice
- Fresh chopped scallions for garnish
Instructions
- Step 1. Soak the saltfish in water for at least 4 hours or overnight to remove excess salt. Drain, then place in a pot of fresh water and boil for 10 minutes. Drain and flake the fish with a fork, removing any bones.
- Step 2. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and Scotch bonnet pepper if using. Sauté for 3-4 minutes until the onions soften.
- Step 3. Add the diced tomato and cook another 2 minutes until softened.
- Step 4. Add the flaked saltfish and cook for 5 minutes, stirring occasionally.
- Step 5. Toss in the callaloo greens. Stir well and cook until the leaves have wilted, about 5 minutes. Season with salt and black pepper to taste, keeping in mind the saltfish.
- Step 6. Add the vinegar or lime juice, stir to combine, and cook for another minute.
- Step 7. Remove from heat and garnish with chopped scallions before serving.
Tips for Success
- If you can’t find callaloo, substitute with spinach or kale for a similar texture.
- Soaking and boiling the saltfish well is key to mellowing its saltiness.
- Remove the seeds from the Scotch bonnet pepper to keep the heat mild, or skip it entirely if you prefer no spice.
- Serve with boiled dumplings, fried plantains, or bread for a fuller meal.
Variations & Substitutions
- Add finely chopped bell peppers for extra color and sweetness.
- Stir in a splash of coconut milk during the last few minutes for a creamier texture.
- Top with a fried egg for extra protein and richness.
- Use smoked fish instead of saltfish for a different flavor profile.
