Ingredients:

• 1 bunch fresh callaloo (or 2 cups chopped frozen callaloo, thawed and drained)
• 1 tablespoon Esmen’s Curry Powder
• 1–2 tablespoons coconut oil
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1 scallion (green onion), chopped
• 1/2 sweet bell pepper, sliced (optional)
• 1/4 scotch bonnet pepper (seeds removed for less heat), finely chopped
• 1/2 teaspoon thyme (fresh or dried)
• 1 teaspoon Trader’s Joe 21 Salute seasoning
• 1/4 cup coconut milk (optional, for creaminess)
• Salt and black pepper to taste
• 1/4 cup water or vegetable broth

Directions:

1. Prepare the callaloo: Strip the leaves from the stems. Discard tough stems, and chop the tender stems and leaves. Wash thoroughly and set aside.
2. Heat the pan: In a large skillet or saucepan, heat the oil over medium heat. Add the curry powder and “burn” it gently in the oil for 30–45 seconds to release the aroma and deepen the flavor.
3. Sauté the aromatics: Add onion, garlic, scallion, bell pepper, thyme, and scotch bonnet. Cook until soft and fragrant, about 3–4 minutes.
4. Add callaloo: Stir in the chopped callaloo. Add a splash of water or vegetable broth to help it steam.
5. Optional: Pour in the coconut milk and stir. This gives the dish a rich, creamy flavor that balances beautifully with the curry.
6. Season and cook: Season with Trader’s Joe 21 Salute, salt and pepper. Cover and let simmer for 5 to 7 minutes, stirring occasionally, until the callaloo is tender.
7. Taste and finish: Adjust seasoning as needed. Serve hot.

Serving Suggestions:

• With boiled green bananas, dumplings, or yam
• As a flavorful side to rice
• As a topping for toasted bread, like a warm callaloo bruschetta
• With ackee, saltfish, or grilled fish