Callaloo Namul
Callaloo Namul
Ingredients
For the Callaloo Namul
- 1 pound callaloo leaves, fresh, stems removed, chopped into 1-inch pieces
- 3 stalks scallions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon honey
- 8 cups water, for blanching
- 4 cups ice, for ice bath
Instructions
- 1
Prepare the callaloo: Separate the callaloo leaves from their tough stems. Wash the leaves thoroughly, then chop them into approximately 1-inch pieces.
⏱️ 5 min
- 2
Bring water to a boil: In a large pot, bring 8 cups of water to a rolling boil over high heat.
⏱️ 5 min•🌡️ 212
- 3
Blanch the callaloo: Carefully add the chopped callaloo to the boiling water. Blanch for 1 to 1 1/2 minutes, just until the leaves are bright green and slightly tender-crisp.
⏱️ 2 min•🌡️ 212
- 4
Prepare an ice bath: While the callaloo is blanching, fill a large bowl with 4 cups of ice and enough cold water to create an ice bath.
⏱️ 1 min
- 5
Chill the callaloo: Immediately transfer the blanched callaloo from the boiling water to the ice bath using a slotted spoon or spider. Let it cool completely for about 1 to 2 minutes to stop the cooking process and preserve its vibrant color and texture.
⏱️ 2 min
- 6
Squeeze excess water: Once chilled, remove the callaloo from the ice bath. Using your hands (wearing plastic gloves if desired), firmly squeeze out as much excess water as possible. This is crucial for the namul's texture and to ensure the dressing adheres well.
⏱️ 3 min
- 7
Prepare aromatics: Chop the scallions thinly and mince the garlic cloves.
⏱️ 3 min
- 8
Combine ingredients: In a clean mixing bowl, combine the squeezed callaloo, chopped scallions, and minced garlic. Add the soy sauce, toasted sesame oil, toasted sesame seeds, and honey.
⏱️ 2 min
- 9
Mix thoroughly: Using your hands (again, plastic gloves are recommended), gently but thoroughly mix all the ingredients until the callaloo is evenly coated with the dressing. Taste and adjust seasoning if needed.
⏱️ 2 min
- 10
Serve: Serve the Callaloo Namul immediately as a vibrant side dish, or chill it in the refrigerator for later enjoyment. It can be stored in an airtight container for up to 2-3 days.
Kitchen Tools
Nutrition Facts (per serving)
Callaloo Namul
Ingredients
For the Callaloo Namul
- 1 pound callaloo leaves, fresh, stems removed, chopped into 1-inch pieces
- 3 stalks scallions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon honey
- 8 cups water, for blanching
- 4 cups ice, for ice bath
Instructions
- 1
Prepare the callaloo: Separate the callaloo leaves from their tough stems. Wash the leaves thoroughly, then chop them into approximately 1-inch pieces.
⏱️ 5 min - 2
Bring water to a boil: In a large pot, bring 8 cups of water to a rolling boil over high heat.
⏱️ 5 min•🌡️ 212 - 3
Blanch the callaloo: Carefully add the chopped callaloo to the boiling water. Blanch for 1 to 1 1/2 minutes, just until the leaves are bright green and slightly tender-crisp.
⏱️ 2 min•🌡️ 212 - 4
Prepare an ice bath: While the callaloo is blanching, fill a large bowl with 4 cups of ice and enough cold water to create an ice bath.
⏱️ 1 min - 5
Chill the callaloo: Immediately transfer the blanched callaloo from the boiling water to the ice bath using a slotted spoon or spider. Let it cool completely for about 1 to 2 minutes to stop the cooking process and preserve its vibrant color and texture.
⏱️ 2 min - 6
Squeeze excess water: Once chilled, remove the callaloo from the ice bath. Using your hands (wearing plastic gloves if desired), firmly squeeze out as much excess water as possible. This is crucial for the namul's texture and to ensure the dressing adheres well.
⏱️ 3 min - 7
Prepare aromatics: Chop the scallions thinly and mince the garlic cloves.
⏱️ 3 min - 8
Combine ingredients: In a clean mixing bowl, combine the squeezed callaloo, chopped scallions, and minced garlic. Add the soy sauce, toasted sesame oil, toasted sesame seeds, and honey.
⏱️ 2 min - 9
Mix thoroughly: Using your hands (again, plastic gloves are recommended), gently but thoroughly mix all the ingredients until the callaloo is evenly coated with the dressing. Taste and adjust seasoning if needed.
⏱️ 2 min - 10
Serve: Serve the Callaloo Namul immediately as a vibrant side dish, or chill it in the refrigerator for later enjoyment. It can be stored in an airtight container for up to 2-3 days.