Hood Canallaloo


Hood Canal Callaloo

Dan's mash-up of the well-known Caribbean dish – lots of greens and veggies!
Course Side Dish, Vegetables
Cuisine Caribbean
Keyword Recipe
Cook Time 1 hour 30 minutes
Servings 4 servings
Author Daniel


  • 1 Large sauté pan
  • 1 Cutting board and knife


  • 1 small sweet potato
  • 4-6 slices bacon roughly chopped
  • 1 tbsp coconut oil
  • 1 carrot sliced or julienned
  • 1 celery stock sliced 1/2 into inch pieces
  • 1 red or sweet onion chopped
  • 1/2 red bell pepper sliced into narrow 2" long strips
  • 3 cloves garlic coarsely chopped
  • 1 tbsp tomato paste
  • 8 cups kale, chard, spinach or other green coarsely chopped
  • 1 cup broth chicken, vegetable, or beef
  • 1/2 cup tomato sauce
  • 1 hot pepper diced, or substitute hot sauce
  • 1/2 tsp sea salt
  • fresh-ground black pepper
  • 2 tbsn currants


  • Preheat oven 400* F. Bake sweet potato 40-50 minutes. Allow to cool, then remove skin and thinly slice.
  • When sweet potato is out of oven, cook the bacon in a large sauté pan over medium heat; cook the bacon until it just begins to crisp, 5 to 7 minutes.
  • Remove bacon, add coconut oil.
  • Add the carrots and celery, cook for 3 to 4 minutes.
  • Add onions and bell pepper, cook for 5 to 6 minutes.
  • Add the sweet potato slices, sauté 2 to 3 minutes each side to brown.
  • Add tomato paste and garlic, cook 2 to 3 minutes.
  • Add the kale and and other greens, sauté until wilted, tossing with the onion and other ingredients, about 5 minutes.
  • Pour in the broth and tomato sauce, continue to cook for an additional 5 minutes. Season with salt and pepper to taste.
  • Mix in crumbled bacon and currents. Serve hot.

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