📖 Instructions

1. First thing's first, wash your callaloo thoroughly! Seriously, you want to get rid of any lingering dirt or sand. Give those leaves a good rinse under cold running water and then pat them dry.
2. Next, finely chop the callaloo. Don't worry about being too precise—rough chopping is perfectly fine. Remember, this is about enjoyment, not perfection!
3. Now, heat up a tablespoon or two of coconut oil in a large pot over medium heat. Once it's shimmering, add the finely chopped onions and scotch bonnet pepper. Sauté these until they're soft and fragrant; about 5-7 mins.. If your onions are starting to brown, you're getting close!
4. Now is the time to add your seasoning. This is crucial, trust me. Add the thyme, garlic, and salt. Stir to combine, and let this simmer for a good minute or two to let the flavors meld.
5. Next, add the callaloo and let it wilt. Stir occasionally; this should take about 10 minutes or less. You want it to soften nicely, but not turn to mush.
6. Once your callaloo is tender and has reduced in volume, stir in the coconut milk. It will add a creamy richness that’ll transform this dish. Let it simmer again for about 5 minutes to let it combine well.
7. Finally, taste and adjust the seasoning. You might need more salt, pepper, or a bit more of that fiery scotch bonnet. Your taste buds are the ultimate judge!
8. Serve immediately or let the callaloo cool a little before serving. It is yummy both ways!