1 tablespoon butter
1 small onion, diced
1 carrot, julienne
1 teaspoon diced Scotch bonnet
2 pounds callaloo, leaves stripped from the stems
1 teaspoon all-purpose seasoning
1 teaspoon ground black pepper
3 cloves garlic, minced
2 green onions, diced
1 tomato, chopped
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Island Frydays, Cincinnati, OH
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