Callaloo

Method

Heat the olive oil in a large saucepan over medium heat and sauté the onion, garlic, spring onions and thyme until softened, about 3 minutes. Wash and roughly chop the callaloo leaves, removing any tough stems, then add to the pan along with the whole Scotch bonnet chilli for flavour. Stir well and cook for 2-3 minutes until the leaves begin to wilt. Pour in the coconut milk and stir to combine, then simmer gently for 10-12 minutes, stirring occasionally, until the leaves are completely tender and the mixture has reduced slightly. Season with sea salt and black pepper to taste, then carefully remove the whole Scotch bonnet chilli before serving. The dish should have a creamy consistency with soft, flavourful greens.