Image credit to: Boston Organics
1. Rinse callaloo leaves well, remove ribs/stems, and chiffonade leaves. In a large saute pan, melt butter over medium high heat. Add onions and cook, stirring, for 4 minutes. Add potato, garlic, peppers, thyme, salt, and pepper, and cook stirring for 30 seconds.
2. Add greens and cook, stirring for 1 minute. Add coconut milk and 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)
(16 oz bag)
(13.5 fl oz)