Inspired by: Healthier Steps
2 cups callaloo, chopped and tightly packed
1/2 tablespoon olive oil, or coconut oil
1 small onion, chopped
1 cloves garlic, minced
1 green onions, chopped
1 sprigs thyme
1 medium tomato, chopped
Salt to taste
1 Scotch Bonnet pepper, whole or 1/4 teaspoon cayenne pepper
1 tablespoons water
Peel outer membrane of each stalk of callaloo and remove outer old leaves.
Put callaloo in a bowl and cover with cold water.
Add 1/2 tsp salt and set aside while preparing remaining vegetables.
Discard water then rinse with water and drain. Chop callaloo.
In a large pot put an oil,onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent.
Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.