Jamaican Steamed Callaloo

Ingredients

• Spinach

  2 bunches (500 g)

  $2.40

• Onions

  1 medium

  $0.22

• Bell pepper

  1 medium

  $0.90

• Tomatoes

  2 medium

  $0.44

• Garlic

  2 cloves

  $0.08

• Thyme

  2 sprigs

  $0.14

• Vegetable oil

  1 tbsp

  $0.05

• Salt

  1/2 tsp

  $0.00

• Black pepper

  1/4 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Wash the spinach leaves thoroughly, drain well, and roughly chop them.

2. 2

   Dice the onion, bell pepper, and tomatoes, and mince the garlic.

3. 3

   Heat vegetable oil in a wide pot or Dutch oven over medium heat.

4. 4

   Add onion, garlic, and bell pepper, sautéing for 4 minutes until tender and fragrant.

5. 5

   Add the chopped tomatoes, fresh thyme sprigs, salt, and black pepper, cooking for 2 minutes to create a light pan sauce.

6. 6

   Add the chopped spinach in batches, tossing gently with tongs to coat in the aromatics.

7. 7

   Cover the pot tightly with a lid and let it steam gently over low heat for 8 to 10 minutes until wilted and tender, then serve hot.