Callaloo is both the name of a leafy green vegetable (similar to amaranth or taro leaves) and a famous Caribbean side dish.³ This version combines the nutritious stewed greens with shredded, rehydrated salt codfish (saltfish) and fiery seasonings.

Prep Time	Cook Time	Serves
12 hours (Soaking)	40 minutes	4

Part A: Ingredients

• Greens: 1 large bunch Callaloo (or substitute 1 lb frozen/fresh chopped Spinach or Kale), 1 medium Onion, diced.
• Saltfish: $1/2$ lb Dried Salt Codfish (Bacalao), 2 Tbsp Cooking Oil.
• Flavor/Heat: 2 cloves Garlic, minced, 1 whole Scotch Bonnet Pepper, 1 Tbsp Fresh Thyme leaves, $1/2$ cup Water or Stock.
• Binder: 1 medium Tomato, diced.

Part B: Instructions

Step 1: Desalinate the Saltfish (Overnight)

1. Place the salt codfish in a large bowl and cover with cold water. Soak for at least 12 hours, changing the water 2-3 times to remove excess salt.
2. Drain the saltfish. Boil the fish in fresh water for 15 minutes. Drain, cool, and flake the fish into small pieces, removing any bones or skin.

Step 2: Sauté Aromatics

1. If using fresh Callaloo, wash and chop the leaves and soft stems.
2. In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and sauté for 5 minutes until soft.
3. Add the minced garlic, diced tomato, and fresh thyme. Cook for 3 minutes.

Step 3: Combine and Simmer

1. Add the shredded saltfish and the chopped callaloo (or substitute greens) to the pot. Stir to combine.
2. Add the $1/2$ cup of water/stock. Place the whole Scotch Bonnet pepper on top of the greens (do not break the pepper, or the dish will be extremely hot).
3. Cover the pot and simmer for 20–30 minutes, or until the greens are tender and the liquid has reduced to a thick sauce. Stir once or twice.

Step 4: Serve

• Carefully remove the Scotch Bonnet pepper. Taste and add black pepper if needed (salt is usually sufficient from the fish).
• Serve the Callaloo with Saltfish hot, traditionally alongside roasted breadfruit, yam, or rice.