Using freshly harvested Jamaican Callaloo (aka spinach or chorai bhagi), Swiss Chard and Cherry Tomatoes from my garden to prepare a delicious vegetarian dish. With garlic and onion cooked in coconut oil, then the trimmed greens are added, topped with black pepper, salt, scotch bonnet pepper and coconut milk for what I believe is one of the tastiest vegetarian meals ever.
1 table spoon coconut oil
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup cherry tomoatoes chopped
6 cups Jamaican Callaloo (trimmed)
6 cups Swiss Chard (trimmed)
1 teaspoon lime juice
Notes: you can also use vegetable or olive oil if you don’t have coconut oil.
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