Jamaican Callaloo

Method

1. 1

   Soften the aromatics

   Set a medium saucepan over medium heat. Add the oil, onion and spring onions and cook for 4 minutes, stirring, until softened but not browned.

2. 2

   Cook the seasonings

   Add the garlic, thyme and Scotch bonnet. Cook over medium-low heat for 1 minute, until fragrant.

3. 3

   Wilt the callaloo

   Add the tomato, callaloo, water, salt and black pepper. Stir over medium heat for 3 minutes, until the leaves begin to wilt.

4. 4

   Cook until tender

   Cover and cook over low heat for 12 minutes, stirring once halfway through, until the leaves are tender and the liquid has mostly reduced.

5. 5

   Finish and serve

   Uncover and cook over medium heat for 2 minutes, stirring, until no excess liquid pools in the pan. Taste and adjust the salt, then serve hot.

Tips

• Use only a small piece of Scotch bonnet, as its heat can overwhelm the greens.
• Add the callaloo in batches if the pan is crowded; the leaves shrink considerably as they wilt.
• Keep the lid on during the low-heat cook, and stir once halfway through.

Swaps

• Use spinach or another leafy green in place of callaloo, adjusting the cooking time until tender.
• Use a pinch of dried thyme in place of the fresh thyme sprig.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a pan.