Recipe courtesy of Cheryl Smith
1 hr
30 min
30 min
4 to 6 servings


  • Olive oil, for sauteing
  • 1 large onion, sliced
  • Salt and freshly ground black pepper
  • 6 garlic cloves, sliced
  • 1/2 teaspoon chopped scotch bonnet peppers
  • 2 pounds callaloo, stemmed, washed, and coarsely chopped


In a large skillet over high heat, when skillet starts to smoke add oil and onions. Cook for 3 minutes. 

Season with salt and pepper, add the garlic and scotch bonnets, cook 2 minutes more, then add the callaloo in batches until it has completely collapsed. 

Add water if too dry, and continue to cook about 15 minutes more. Season, to taste, again at the end, if necessary.

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