Jamaican Callaloo

Instructions

1. Prepare the greens
   Thoroughly wash the callaloo leaves or spinach to remove any dirt. Remove any tough stems and chop the leaves into roughly 1-inch pieces. If using canned callaloo, drain and rinse well.
2. Sauté the aromatics
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and bell pepper. Sauté for 3-4 minutes until the onions become translucent and fragrant.
3. Add the seasoning
   Add the Scotch bonnet pepper, tomato, thyme, salt, and black pepper to the pot. Stir and cook for another 2 minutes until the tomatoes begin to soften.
4. Cook the greens
   Add the chopped callaloo or spinach to the pot. It may seem like a lot, but it will cook down significantly. Stir to combine with the aromatics and seasonings.
5. Simmer with coconut milk
   Pour in the coconut milk and stir well. Reduce heat to low, cover the pot, and simmer for about 15-20 minutes, stirring occasionally, until the greens are tender and the flavors have melded together.
6. Final seasoning
   Taste and adjust seasoning with additional salt and pepper if needed. Stir in the sliced green onions, reserving some for garnish if desired.