2010: Week 3
Jamaican Steamed Callaloo
Serves/Makes: 4 4 cups firmly packed chopped callaloo, large stems removed
1/8 to ¼ cup water
1 med.-sized onion, chopped
1 med.-sized ripe tomato, chopped
1 large clove garlic, chopped
¼ tsp. dried thyme leaves
1/8 tsp. salt
1 Tbsp. veg. oil
1 Tbsp. butter
In a large pot add oil and water. Put callaloo on top. Add the remaining ingredients on top of the callaloo. Put a lid on the pot. Cook on medium about 10 minutes or until tender. Do not overcook.
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