Callaloo Recipe

Ingredients

• 16 cups fresh greens (roughly chopped (amaranth, collards, spinach))
• 3 tablespoons butter (or olive oil)
• 1 sweet onion (peeled and chopped)
• 1 red bell pepper (seeded and chopped)
• 1 large tomato (cut into 4 wedges)
• 1 cup chopped scallions (chopped)
• 3-4 cloves garlic (minced)
• 1 habanero pepper (scotch bonnet)
• 1 teaspoon dried thyme
• 2 cups vegetable broth
• Salt and pepper

Instructions

1. 1

   Set a large 6 to 8-quart pot over medium heat. Add the butter, chopped onions, and chopped bell pepper to the pot. Sauté the onions and peppers for 2 to 3 minutes. Then mix in the tomato wedges, chopped scallions, garlic, and add one whole uncut habanero to the pot. Sauté another 3 to 4 minutes to soften.

2. 2

   Once the aromatic vegetables are soft and tender, add the dried thyme, broth, 1 teaspoon of salt, and half a teaspoon of pepper. Stir well, then start adding fresh chopped greens to the pot by the handful. Stir several handfuls of greens into the pot, letting them wilt down for a minute, before adding more.

3. 3

   Once all 16 cups of greens are in the pot, cover and simmer on medium-low for 30 to 45 minutes, stirring occasionally.

4. 4

   Remove the habanero pepper from the pot. Taste, and salt and pepper as needed. Serve warm with southern or Caribbean dishes.