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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.