Spinach Cream (Callaloo)
A dense, rustic green vegetable cream topped with pieces of crispy, golden-fried bacon.
30 min
Easy
Continental / Casera
2 servings
The story behind
Despite the filename suggesting a traditional Callaloo, the image shows a modern or European interpretation: a spinach cream so thick it almost resembles a fine puree. What makes this dish special is the contrast of textures; the velvety smoothness of the green base against the salty crunch of freshly fried bacon. It's a comforting soup, served in a white bowl that highlights the vibrant color of the ingredients.
Instructions
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1In a pan, fry the bacon until golden and crispy. Remove and drain on paper towels.
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2In the same pan, use some of the bacon fat to sauté the onion until translucent.
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3Add the spinach and cook until wilted. Pour in the broth and simmer for 5 minutes.
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4Blend the mixture until very smooth and thick. Season with salt, pepper, and a hint of nutmeg.
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5Serve in a bowl and top with the crispy bacon bits just before eating to maintain the crunch.
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