1 bunch calaloo leaves, well rinsed, stems discarded, chopped1 yellow onion, chopped1 sweet potato, peeled and diced2 garlic cloves, minced3/4 cup unsweetened coconut milk3 cups water1 1/2 tsp. pepper seeded and chopped fine (scotch bonnet)1 tsp fresh thyme, coarsley chopped2 Tbsp. butter
Salt and pepper to taste
1. In a large saute pan, melt the butter over medium-high heat. Cook the onions until soft and translucen. Add the sweet potato and seasonings. Once the sweet potato seems to have softened, add the greens and cook, stirring for 2 minutes. Add the coconut milk and the water. Cook, stirring occassionally, until the leaves and sweet potatoes are tender and the liquid is slightly reduced, about 10 minutes. Remove from the heat and adjust the seasoning, to taste.
2. Serve hot with rice and hot pepper sauce on the side.
Serves 4.
Recipe adapted from Emeril Lagasse