Tender callaloo leaves sauteed with onions, garlic, tomatoes, and Scotch bonnet pepper until silky, a beloved Jamaican breakfast side.
Ingredients
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500g fresh callaloo or amaranth leaves, chopped
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1 onion, diced
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3 cloves garlic, minced
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2 tomatoes, diced
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1 Scotch bonnet pepper, seeded and minced
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2 stalks scallion, chopped
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2 tbsp coconut oil
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1 sprig fresh thyme
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Salt and black pepper
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125ml water
Instructions
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1
Wash callaloo leaves thoroughly and chop roughly, discarding any tough stems. Set aside in a colander to drain well.
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2
Heat coconut oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about three minutes.
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3
Add tomatoes, Scotch bonnet, scallion, and thyme. Cook for two minutes until tomatoes begin to break down and release juice.
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4
Add chopped callaloo and water. Cover and cook for ten minutes, stirring occasionally, until leaves are completely wilted.
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5
Remove lid and continue cooking five minutes until most liquid evaporates and callaloo reaches a soft, silky consistency.
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6
Season with salt and pepper. Serve hot alongside ackee and saltfish, fried dumplings, or boiled green bananas for breakfast.
Did You Know?
Callaloo is so important to Jamaican breakfast that the phrase "callaloo and saltfish" is used to describe the perfect pairing of any two things.