Ingredients:
2 Bunches (16 oz) Calaloo (or fresh spinach)
1 lb dried cod fish
1 large onion
1 large tomatoe
2 cloves of garlic
3-5 thin slices Jamaican Scotch Bonnet pepper
3 Tbsp canola oil
Instructions:
Clean, bundle together and thinly slice calaloo. Boil codfish pouring off water three times to get rid of saltiness. Peel and slice onions in quarters, dice tomatoes and chop garlic finely. In saucepan, heat oil and sautee onion, garlic, and Scotch Bonnet pepper, then add diced tomatoes. Use a fork and flake fish, add to saucepan. Add calaloo and steam until tender. Stir and cook for another 8 minutes on low steam.
*Serve with fried green plaintains as breakfast or light lunch.
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