Instructions

• Wash callaloo leaves thoroughly and remove any tough stems. Chop the leaves into small pieces.
• In a large pot, heat coconut oil over medium heat. Add chopped onion, minced garlic, and scotch bonnet pepper. Sauté until the onions are translucent and fragrant (about 3 to 4 minutes).
• Add diced tomatoes to the pot and cook for another 2 minutes.
• Stir in the chopped callaloo leaves. Cook until the leaves are wilted (about 5 to 7 minutes).
• Pour in the coconut milk and stir well to combine.
• Season with salt, pepper, and fresh thyme leaves if using.
• Cover the pot and let the callaloo simmer for 10 to 15 minutes, stirring occasionally. Once the callaloo is cooked through and flavors have melded, taste and adjust seasoning if needed.
• If desired, stir in lime or lemon juice for a tangy kick.
• Serve hot as a side dish with rice and beans, fried plantains, or as a soup on its own (not included in nutritional breakdown).