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Lynda’s callaloo wraps

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  • Chef: Lynda
  • Serves: 2
  • Cost: £2

The children and families at Brockwell Stay and Grow harvested callaloo this week and made delicious callaloo wraps with it.

 

Here’s Lynda’s callaloo wraps recipe:

 

INGREDIENTS

 

3 tbsp vegetable or olive oil

1 bundle of callaloo, cleaned, washed and chopped, (you could also use spinach or chard)

½ red pepper and  ½ yellow pepper, washed and chopped

½ onion, chopped

2 cloves garlic, chopped

 

 

INSTRUCTIONS

  1. Heat the oil and fry the onions, peppers and garlic until soft
  2. Add the callaloo and stir for about a minute
  3. Cover the pot and leave to cook for 5 minutes
  4. Stir again, remove from heat and serve

SERVING SUGGESTIONS

 

  • The callaloo can be served in a wrap or with cous cous or rice.
  •  You could also add cabbage to this recipe. If so, fry the cabbage with the onion, peppers and garlic before adding the callaloo.