Steamed Callaloo

Rinse the callaloo thoroughly under cold water, removing any dirt or debris. Remove and discard the tough lower stems, keeping only the tender leaves and upper stems.

Chop the callaloo leaves and tender stems into bite-sized pieces, roughly 2-3 inches in length. Set aside.

Heat the margarine in a large pot or deep skillet over medium heat until melted and fragrant.

Add the chopped onion to the melted margarine and sauté until softened and translucent, approximately 2-3 minutes.

Pierce the whole scotch bonnet pepper with a fork or knife point to release its flavors without breaking it open, and add it to the pot along with the black pepper.

Add the chopped callaloo to the pot in batches, stirring gently to combine with the margarine and aromatics. The greens will wilt down as you add them.

Pour the water into the pot and stir well. Taste and adjust salt as needed.

Reduce heat to medium-low, cover the pot with a lid, and steam the callaloo until the leaves are tender and the stems are fully cooked, approximately 8-10 minutes.

Remove and discard the whole scotch bonnet pepper. Stir the steamed callaloo gently and serve hot as a side dish.