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.
Recipe courtesy Cheryl Smith
Recipe courtesy of Emeril Lagasse