Ingredients

Instructions

1. 1

   Rinse the salted codfish to remove surface salt. Boil in a pot of water for 10-15 minutes to remove excess salt. Drain, rinse with cold water, remove any bones or skin, and flake the fish into bite-sized pieces.

2. 2

   Wash the callaloo (or substitute greens) thoroughly. Strip the leaves from tough stalks and chop roughly. If using tender stems, peel and chop them as well.

3. 3

   Heat the coconut oil in a large skillet over medium heat. Add the onion, garlic, and scallions. Sauté for 3-4 minutes until the onions are translucent and fragrant.

4. 4

   Add the flaked saltfish to the pan and cook for another 3 minutes, stirring frequently to let the flavors meld.

5. 5

   Stir in the diced tomato and thyme leaves, cooking for 1 minute.

6. 6

   Add the chopped callaloo and black pepper. Place the whole Scotch bonnet pepper on top (do not cut it open, it is just for aroma). Pour in the water.

7. 7

   Cover the skillet and reduce heat to low-medium. Steam for 7-10 minutes until the greens are tender but still vibrant green.

8. 8

   Remove the lid and stir well. Remove the Scotch bonnet pepper carefully before serving. Serve hot.