Callaloo is very similar to Spinach found here in the United States. Both are green vegetables and a great source of iron. That's where the simiiarities ends. Callaloo is a much more tastey green vegetable.
- 1 bundle of chopped callallo
- 1/2 lb unsalted saltfish
- 1 medium-sized sliced onion
- 1 tblspoon cooking oil
- A pinch of salt and pepper
METHOD / DIRECTIONS:
Soak the saltfish at least overnight to get rid of the salts used to preserve it. The callaloo should be striped to get rids of some of the old, dry and less nutritious leaves. Strip the stalks to rid the callaloo of its outer chewy coat.
Chop callaloo in small pieces. Mince saltfish into small pieces. Slice medium-sized onions and combine with chopped callaloo and saltfish. Slowly heat saucepan. Pour cooking oil into saucepan. Add black and pepper to season. Cover pot and cook slowly for approximately 15 minutes.