Ingredients
Serves 6
• 2 pounds callaloo leaves (or substitute amaranth greens, young spinach, kale, chard, or a mixture)
• 2 tbsp vegetable oil
• 1 small onion, sliced
• 4 scallions, sliced
• 2 garlic cloves, minced
• 1 Scotch bonnet pepper, left whole
• 1 medium tomato, diced
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• Fresh black pepper
Optional but common:
• 4 ounces salt cod, soaked and flaked
Directions
1. Wash greens thoroughly and chop coarsely.
2. Heat oil in a large sauté pan.
3. Add onion and scallions. Cook 3 minutes.
4. Add garlic, tomato, thyme, and whole Scotch bonnet.
5. If using salt cod, add now.
6. Add greens by handfuls until wilted.
7. Cover and cook gently for 8-10 minutes.
8. Remove lid and cook off excess moisture.
9. Remove Scotch bonnet before serving.
Tip: Callaloo should remain bright, silky, and lightly brothy. Avoid overcooking it into something resembling Southern collards. This dish is about freshness and mineral-rich greens.
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