Jamaican callaloo greens sautéed simply with onion, tomato, garlic and Scotch bonnet — a quick, everyday breakfast side, closer to sautéed spinach than a soup.
Wash and chop the greens
Rinse the callaloo leaves thoroughly to remove any grit, then roughly chop them.
Sauté the aromatics
Heat the oil in a wide pan and sauté the onion, garlic, scallions and Scotch bonnet until softened and fragrant.
4 minAdd tomato
Stir in the diced tomato and cook until it starts to break down.
3 minWilt the callaloo
Add the chopped callaloo greens and salt, cover, and cook, stirring occasionally, until fully wilted and tender.
8 minServe hot
Taste and adjust the salt, then serve hot alongside fried dumplings or boiled green banana.
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