THE GREEN LINE GUIDE TO...
Callaloo a.k.a Jamaican leafy greens with rice
Chef Magnus Patterson, owner of Rasta Pasta, shows the callaloo and rice dish he made.
: Anthony Lippa-Hardy/The Green Line.
SAHAANA RANGANATHAN
Toronto Metropolitan University Master of Journalism graduate with a passion for community-based storytelling. Currently living in the Annex. Always down to get matcha or milk tea.
ANTHONY LIPPA-HARDY
Mississauga native currently studying journalism at Toronto Metropolitan University. Loves to explore different visual mediums to tell impactful stories that need to be seen.
Sept. 19, 2025
With files from Lucas Bustinski and Amartya Smaran.
If you're a foodie in Kensington Market, you've likely had a jerk chicken dish from Rasta Pasta.
The Jamaican-Italian fusion spot is known for their creative dishes, such as jerk chicken lasagna or scampi linguini, which combines linguini, shrimp and a coconut cream curry sauce.
Owner, Chef Magnus Patterson is sharing callaloo and rice, or a Jamaican leafy green dish which can be made vegan or with cod, and can be eaten for breakfast, lunch or dinner. This is a staple of Jamaican cuisine and is made across the Caribbean.
You can watch Patterson make his recipe in the video, download a PDF of the recipe, or scroll down for the step-by-step instructions.
Ingredients
For the callaloo:
- 1 bunch of fresh callaloo* (peeled and chopped) and/or a can of callalloo
- 1 cooking onion (sliced)
- 1 stalk of scallion (or green onion)
- 1 red or yellow bell pepper (sliced)
- 1–2 garlic cloves (minced)
- Fresh thyme
- 2 tbsp olive oil
- Seasoning salt to taste
- 2 tbsp butter
- Optional: Saltfish (cod)
For the rice (quantities vary based on portions):
- White rice (plain or Jasmine)
- Water
- Salt
- Butter
*Fresh callaloo can be purchased at Caribbean grocery stores. Rasta Pasta sources callaloo from Caribbean Corner, located on Baldwin Avenue in Kensington Market.
Chef Magnus Patterson showed two preparations of callaloo and rice. It can be made vegetarian, or with saltfish.
: Anthony Lippa-Hardy/The Green Line.
Step 0: Prepare the saltfish (optional)
If you are including saltfish in your dish, soak saltfish in water overnight. Alternatively, you can boil it in water for 10–15 minutes to remove excess salt.
Drain and flake into small pieces, removing bones and skin.
Step 1: Sauté the aromatics
In a pot, heat the olive oil.
Caramelize the sliced onion, pepper, garlic and thyme over medium heat until translucent.
Optional: Add the flaked saltfish and stir for two to three minutes to cook.
Step 2: Cook the callaloo
Remove the thin film layer from the outer stalks of the callaloo.
Rinse the callaloo leaves and stalks under cold water to clean them thoroughly.
After cleaning, chop the callaloo, including the tender stalks and leaves, into small, bite-sized pieces suitable for cooking.
Add the chopped callaloo to the pot and stir well.
Let the callaloo simmer for 30 to 40 minutes on medium heat, stirring occasionally. Add water to prevent sticking.
While it's simmering, add salt to taste and two tablespoons of butter.
Step 3: Cook the rice
While the callaloo is cooking, prepare white rice in a separate pot.
You need 1.5 cups of water for every cup of rice.
Add salt, and a bit of butter.
Wait for the water to simmer, cover the pot with a lid and return when water has evaporated and rice is cooked.
Cost breakdown
- One onion - $1.88
- A bunch of green onions - $0.77
- Garlic - $1.31
- Bag of red and yellow bell peppers - $3.44
- A bottle of extra virgin olive oil - $14
- A bag of uncooked jasmine rice - $5.37
- Unsalted butter - $8.98
- Fresh thyme - $300
- 1 lbs of salted cod - $10.99
- A can of callaloo - $3.99
- 350 g of fresh callaloo - $8.99
About the chef
Chef Magnus Patterson, blended his Jamaican roots with his former business partner’s Italian heritage. Now, he runs Rasta Pasta with his wife Lorriane Regisford.
Patterson learned cooking by watching his grandmother cook and accompanying her as she sold home-cooked meals to workers in Kingston, Jamaica. When his family immigrated to Canada in the 1970s, his mother would often ask him to “watch the pot” and Patterson developed his skills by watching and helping.
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