Callaloo

Step by stepInstructions

1. Wash the callaloo thoroughly, shake dry, and chop the leaves and tender stems.
2. Heat the oil in a large skillet over medium heat and sauté the onion, garlic, scallions and thyme until fragrant, about 3 minutes.
3. Add the tomato and cook for 2 minutes, then pile in the callaloo; it will look like a mountain but wilts fast.
4. Stir in the salt and the scotch bonnet, cover and cook for 5 to 7 minutes, stirring occasionally, until the leaves are tender and most of the liquid has cooked off.
5. Season with black pepper, taste for salt and serve hot.