Steam Callaloo

Ingredients

• Callaloo Garden Vegetable

  Grace

  4 cup or 848g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Scotch Bonnet Pepper

  Brooks Tropicals

  1 pepper or 100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Drain most of the liquid from the canned callaloo and set the callaloo in a bowl.
2. Melt the butter in a saucepan over medium heat. Add the chopped onion and cook, stirring, until translucent and fragrant, 2–3 minutes.
3. Stir in the callaloo and nestle the whole Scotch bonnet pepper in the pan (keep it intact to infuse flavor without bursting).
4. Season with salt and black pepper to taste, and cook, stirring occasionally, until heated through and lightly simmering, about 2 minutes. Remove and discard the whole pepper before serving.
5. Slice the avocado into portions and serve alongside the steamed callaloo.