Quick Callaloo Potato Stew

• 2 Tbsp unsalted butter
• 1 cup yellow onion, chopped
• 2 medium potatoes, peeled and diced
• 2 tsp minced garlic
• 1 tsp minced hot pepper, typically scotch bonnet (try subbing in habaneros, jalapenos, or serranos)
• 1 tsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper, ground
• 1 lb fresh callaloo leaves (or spinach)
• 3/4 cup unsweetened coconut milk
• 3 cups water

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.