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Ingredientes
- Â Â Extra virgin olive oil for sauteing
- 1 lrg onion sliced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 x garlic cloves sliced
- 1/2 tsp minced scotch bonnet peppers
- 2 lb callaloo stemmed, washed,
- Â Â and coarsely minced
Direcciones
- In a large skillet over high heat, when skillet starts to smoke add in oil and onions. Cook for 3 min.
- Season with salt and pepper, add in the garlic and scotch bonnets, cook 2 min more, then add in the callaloo in batches till it has completely collapsed.
- Add in water if too dry, and continue to cook about 15 min more. Season, to taste, again at the end, if necessary.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 6 servings | |
| Calories 13 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 43mg | 1% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.98g | 1% |
| Protein 0.41g | 1% |
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