INGREDIENTS:
4 cups of firmly packed
chopped callaloo
1/8 to 1/4 cup water
1/4 cup coconut milk
1/4 cup coconut milk
1 medium-sized onion,
chopped
1 medium-sized well
ripened tomato, chopped
1 large clove garlic,
chopped
1/3 skin of a scotch
bonnet pepper finely chopped
1/4 teaspoon dried Sprigs Thyme
1/8 teaspoon salt
(optional)
1 table spoon cooking oil
1 table spoon butter or
margarine
Directions
Inspect
callaloo and remove any debris, old leaves, or hard stalk, etc. Rinse in a
large pot of cold water. Discard the water then add enough cold water to cover
the callaloo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2
to 1 hour. The salt will help to remove any additional small debris from the
callaloo. Throw off the water and rinse the callaloo in another pot of cold
water. Remove the callaloo and chop in 3/4 inch pieces in a slanted motion.
In
a large pot add the 2 tablespoon oil and 1/8 to 1/4 cup water. Put four cups of
firmly packed chopped callaloo on top. Add the remaining seasonings on top of
the callaloo. Put a lid on the pot. Place on a medium flame and cook for
roughly ten minutes or until pieces of the callaloo stalks are tender. The
callaloo must stay green. Any discoloration towards brown means the callaloo is
being overcooked.
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