Jamaican Callaloo
Iron, calcium, folate, potassium, magnesium, vitamin A, and vitamin C are all found in this infamous weed. Callaloo can be found at supermarkets throughout the Caribbean, Asia, and/or other parts of the world.
Ingredients
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
Remove the outer old leaves and peel the outer membrane of each callaloo stem.
Cover callaloo in cold water, add 1/2 teaspoon salt, and leave aside while prepping the remaining vegetables
After discarding the water, rinse with water and drain. Callaloo should be chopped.
In a large pot, heat the oil and saute the onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper until the onion is transparent.
Allow it boil for 5-10 minutes on low heat, or until callaloo is soft.
Notes
It can take anywhere from 5 to 10 minutes to cook a callaloo, depending on how delicate it is.