Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gCallaloo amaranth greens, washed and tough stems removed
- 120 gOnion, sliced
- 200 gTomato, diced
- 2 cloveGarlic, minced
- 2 tbspOlive oil
- ½ tspDried thyme
- ⅛ eachScotch bonnet chili, seeds removed and minced
- ½ tspFine salt
- 100 mlWater
- ¼ tspBlack pepper
Make it
- Slice the cleaned callaloo leaves and tender stems into fine ribbons. Heat the oil in a large covered skillet over medium heat.
- Cook the onion for 5 minutes. Add the tomato, garlic, thyme, chili, salt and pepper, and cook for 3 minutes until the tomato begins to soften.
- Add the greens and water, turning until wilted. Cover and cook on medium-low for 8–12 minutes, until the leaves and tender stems are cooked through.
- Uncover and cook for 2 minutes to reduce excess liquid. Serve hot as a vegetable side.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.