Callaloo

Jamaican · serves 4 · about 25 minutes

Jamaica's leafy green breakfast staple — amaranth (or spinach) steamed down with onion, tomato, thyme, and scotch bonnet. Greens with attitude.

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Ingredients

• 1 lb callaloo or spinach, chopped
• 1 onion
• 1 tomato
• 1 tbsp thyme
• 1 scotch bonnet
• 3 cloves garlic
• 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz

Method

1. Sauté onion, garlic, and tomato in Iberia Olive Oil until soft.
2. Add the chopped callaloo, thyme, and the whole scotch bonnet.
3. Cover and steam 8 to 10 minutes until tender, stirring once.
4. Season with salt and serve with breakfast or alongside rice.

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