Recipe courtesy of Cheryl Smith
Sauteed Callaloo
- Yield: 4 to 6 servings
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.