Callaloo

Name: Callaloo
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped yellow onions; 1 sweet potato, peeled and small diced; 2 teaspoons minced garlic; 1 to 1 1/2 teaspoons minced, seeded scotch bonnet pepper, depending upon taste; 1 teaspoon chopped fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 pound fresh callaloo leaves or spinach (about 8 cups of leaves), ribs/stems discarded, well rinsed, and chiffonaded; 3/4 cup unsweetened coconut milk; 3 cups water

11 ingredients

8 steps

Ingredients

2 tablespoons unsalted butter
1 cup chopped yellow onions
1 sweet potato, peeled and small diced
2 teaspoons minced garlic
1 to 1 1/2 teaspoons minced, seeded scotch bonnet pepper, depending upon taste
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh callaloo leaves or spinach (about 8 cups of leaves), ribs/stems discarded, well rinsed, and chiffonaded
3/4 cup unsweetened coconut milk
3 cups water

Directions

1

In a large saute pan, melt the butter over medium-high heat.
2

Add the onions and cook, stirring, for 4 minutes.
3

Add the sweet potato, garlic, peppers, thyme, salt, and pepper, and cook stirring for 30 seconds.
4

Add the greens and cook, stirring for 1 minute.
5

Add the coconut milk and the water.
6

Cook, stirring, until the leaves and sweet potatoes are tender and the liquid is slightly reduced, about 10 minutes.
7

Remove from the heat and adjust the seasoning, to taste.
8

Serve hot or warm with rice and hot pepper sauce on the side.