Callaloo

Ingredients

• 500 g callaloo leavesSubstitute: amaranth greens or spinach
• 1 medium onion
• 4 cloves garlic
• 2 medium tomato
• 1 piece scotch bonnet pepperSubstitute: habanero
• 3 stalks scallions
• 2 sprigs thyme
• 2 tbsp coconut oilSubstitute: vegetable oil
• 100 g salt cod
• 1 tsp black pepper

Instructions

1. 1

   If using salt cod, soak overnight and boil 15 minutes. Flake into small pieces.

2. 2

   Wash and roughly chop the callaloo leaves.

3. 3

   Heat coconut oil in a large pot. Saute onion, garlic, and scallions until softened.

4. 4

   Add diced tomato, whole scotch bonnet, and thyme. Cook 3 minutes.

5. 5

   Add callaloo leaves and salt cod. Stir, cover, and cook on medium-low for 15 minutes.

6. 6

   Stir occasionally until the leaves are wilted and tender. Remove scotch bonnet if desired.

7. 7

   Serve as a side dish with rice and peas, fried plantain, and any Jamaican main course.