Sautéed Callaloo

Method

1. 1

   Heat the oil in a lidded skillet over medium heat.

2. 2

   Add the onion, garlic, tomato, thyme and scotch bonnet and sweat gently until the onion turns soft and translucent, about 4 minutes.

3. 3

   Pile in the chopped callaloo — it looks like too much for the pan, but it collapses fast once it hits the heat.

4. 4

   Add a splash of water, cover, and steam until the greens are fully wilted and tender, 8–10 minutes.

5. 5

   Uncover and cook off any remaining liquid until the pan is nearly dry.

   💡 Don't drown it — the greens release plenty of their own water.

6. 6

   Season to taste and serve warm alongside ackee and saltfish for breakfast, or as a green side to any main.