This popular leafy vegetable is grown widely in Jamaica. This green is also used in many soups and stews. You can find this vegetable fresh or canned in West Indian food stores. Also, spinach makes a nice substitute. This is a simple recipe of this vegetable being sautéed in butter and flavored with shallots and scotch bonnet peppers.

2 lbs of callaloo or spinach

¼ cup of butter

1 shallot, diced

1 scotch bonnet pepper or habanero pepper, seeded and diced

Salt to taste

Chop the callaloo or spinach roughly.

In a large skillet, melt the butter over medium high heat. Add the chopped greens, shallots and diced peppers. Season with salt to taste. Sauté until wilted. Serve while hot.


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