Image By Boston Organics
2 Tbsp unsalted butter1 cup yellow onion, chopped2 medium potatoes, peeled and diced2 tsp minced garlic1 tsp minced bonnet pepper (or 1/2 a bell pepper for mild version)1 tsp fresh thyme, chopped1/2 tsp salt1/4 tsp black pepper, ground1 lb fresh callaloo leaves (or spinach)
3/4 cup unsweetened coconut milk
3 cups water
Rinse the callaloo leaves well, remove the ribs/stems, and chiffonade the leaves. In a large saute pan, melt the butter over medium high heat.Add the onions and cook, stirring, for 4 minutes. Add the potato, garlic, peppers, thyme, salt, and pepper, and cook stirring for 30 seconds.
Add the greens and cook, stirring for 1 minute. Add the coconut milk and the water. Cook, stirring, until the leaves and potatoes are tender and the liquid is slightly reduced, about 10 minutes. Remove from the heat and adjust the seasoning, to taste.
Tested and Approved by Boston Organics (Brittany Roberts)
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This recipe was most recently featured in
Boston Organics Newsletter No. 36 of 2015.