Sauteed Callaloo

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 to 6 servings

Ingredients
  • Olive oil, for sauteing
  • 1 large onion, sliced
  • Salt and freshly ground black pepper
  • 6 garlic cloves, sliced
  • 1/2 teaspoon chopped scotch bonnet peppers
  • 2 pounds callaloo, stemmed, washed, and coarsely chopped
Directions
  • In a large skillet over high heat, when skillet starts to smoke add oil and onions. Cook for 3 minutes.

  • Season with salt and pepper, add the garlic and scotch bonnets, cook 2 minutes more, then add the callaloo in batches until it has completely collapsed.

  • Add water if too dry, and continue to cook about 15 minutes more. Season, to taste, again at the end, if necessary.


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