Eosinophilic Esophagitis Friendly Jamaican Callaloo
Total time35 min
Prep time15 min
Cook time20 min
4.5(6)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 scallions, thinly sliced (white and green parts)
- 3 cloves garlic, minced
- ½ scotch bonnet pepper, seeded and minced
- 2 sprigs fresh thyme
- 2 medium tomatoes, diced
- 1 lb callaloo leaves (or amaranth leaves), stems trimmed, roughly chopped
- ¼ cup coconut milk
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the scallions, garlic, and scotch bonnet pepper and cook, stirring frequently, until fragrant and the garlic is just golden at the edges, about 2 minutes. Watch the garlic closely so it does not burn.
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