Ingredients-
- 1 bunch of fresh Callaloo, kale, collard greens
- 3-4 garlic cloves minced
- 1 medium onion
- ½ teaspoon smoked paprika
- 1 fresh tomato
- 1 whole scotch bonnet pepper
- cooking spray- or very little cooking oil
Recipe-
- Cut leaves and soft stems from the callaloo branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.
- Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
- Remove callaloo from water cut in chunks.
- Add onions, garlic, stir for about a minute or more
- Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
- Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat
- Remove and serve with callaloo
Chef- Marlene from PeppaPot (located on Gregory Street in the Wedge)