Name: Callaloo (Jamaican Spinach)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp. unsalted butter -; 1 tbsp. neutral or coconut oil -; 1 small yellow onion, finely chopped -; 3 cloves garlic, finely chopped -; 2 lb. fresh callaloo, tough stems discarded and leaves and tender stems roughly chopped, or 2 (19-oz.) cans callaloo, strained and rinsed -; 2 Roma tomatoes, seeded and chopped -; 1 Scotch bonnet pepper, seeded and chopped -; 1 fresh sprig thyme -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Callaloo (Jamaican Spinach)

1. 2 tbsp. unsalted butter -

2. 1 tbsp. neutral or coconut oil -

3. 1 small yellow onion, finely chopped -

4. 3 cloves garlic, finely chopped -

5. 2 lb. fresh callaloo, tough stems discarded and leaves and tender stems roughly chopped, or 2 (19-oz.) cans callaloo, strained and rinsed -

6. 2 Roma tomatoes, seeded and chopped -

7. 1 Scotch bonnet pepper, seeded and chopped -

8. 1 fresh sprig thyme -

9. Kosher salt -

10. Freshly ground black pepper -

How to cook deliciously - Callaloo (Jamaican Spinach)

1. Stage

In a large skillet over medium heat, heat butter and oil. Cook onion and garlic, stirring occasionally, until almost translucent, 4 to 6 minutes.

2. Stage

Add callaloo, tomatoes, Scotch bonnet pepper, and thyme. Increase heat to medium-high and cook, stirring occasionally, until fresh callaloo is wilted, 3 to 5 minutes, or canned callaloo is heated through and steaming, 7 to 10 minutes; season with salt and pepper.