Callaloo

Callaloo

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
70g smoked bacon lardons
2 garlic cloves, minced
1 onion, finely sliced
1/2 scotch bonnet chilli, finely chopped
1 sprig thyme
200g callaloo or spinach, roughly chopped
sea salt
freshly ground black pepper

Method

  1. Cook the bacon lardons in a large saucepan on a low heat for 5 minutes until the fat has rendered down. Increase the heat and fry for a further 2-3 minutes, stirring frequently, until the bacon is crisp and golden brown.
  2. Add the garlic, onion, chilli and thyme and stir-fry for a further 5-6 minutes on a medium heat until the onion has just softened. Add the callaloo or spinach and stir fry for 3-4 minutes until completely wilted. Taste and season as needed with salt and pepper, and serve hot.
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