Caribbean: Jamaica: Jamaican CallalooINGREDIENTS:
4 cups callaloo, chopped and tightly packed
1 tablespoon olive oil, or coconut oil
1 small onion, chopped
2 cloves garlic, minced
2 green onions, chopped
2 sprigs thyme
1 medium tomato, chopped
Salt to taste
1 Scotch Bonnet pepper, whole or 1/4 teaspoon cayenne pepper
2 tablespoons water
INSTRUCTIONS:
4 cups callaloo, chopped and tightly packed
1 tablespoon olive oil, or coconut oil
1 small onion, chopped
2 cloves garlic, minced
2 green onions, chopped
2 sprigs thyme
1 medium tomato, chopped
Salt to taste
1 Scotch Bonnet pepper, whole or 1/4 teaspoon cayenne pepper
2 tablespoons water
INSTRUCTIONS:
Peel outer membrane of each stalk of callaloo and remove outer old leaves.
Place callaloo in a bowl and cover with cold water, place 1/2 tsp salt and set aside while preparing remaining vegetables. Discard water then rinse with water and drain.
Chop callaloo. Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent.
Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.
NOTES:
Depending on how tender your callaloo is, it can take anywhere from 5 to 10 minutes to cook.
