Image credit to: Boston Organics
1. 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.
2. 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.