Calaloo

Method

Heat the groundnut oil in a large saucepan over medium heat and sauté the onion and garlic until softened and fragrant, approximately 3 minutes. Add the fresh calaloo leaves and cook for 2-3 minutes, stirring frequently until they begin to wilt. Pour in the vegetable stock and coconut milk, then add the thyme sprigs, salt and black pepper. Bring to a gentle simmer and cook for 15-20 minutes until the leaves are completely tender and the flavours have melded together. Remove the thyme sprigs and adjust seasoning to taste. Serve warm as an accompaniment to fish, rice or other main courses.