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Sauteed Callaloo
Ingredients
- Extra virgin olive oil for sauteing
- 1 lrg onion sliced
- Salt to taste
- Freshly-grnd black pepper to taste
- 6 x garlic cloves sliced
- 1/2 tsp minced scotch bonnet peppers
- 2 lb callaloo stemmed, washed,
- and coarsely minced
Directions
- In a large skillet over high heat, when skillet starts to smoke add in oil and onions. Cook for 3 min.
- Season with salt and pepper, add in the garlic and scotch bonnets, cook 2 min more, then add in the callaloo in batches till it has completely collapsed.
- Add in water if too dry, and continue to cook about 15 min more. Season, to taste, again at the end, if necessary.
- This recipe yields 4 to 6 servings.
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