Rinse the salted codfish to remove surface salt. Place in a pot of boiling water and boil for 10-15 minutes to remove excess salt. Drain, let cool slightly, then flake the fish into small pieces with a fork, discarding any skin or bones.

Prepare the callaloo by stripping the leaves from the thick stems. Wash thoroughly and chop the leaves roughly. If using spinach, simply wash and chop.

Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, garlic, scallions, and Scotch bonnet pepper. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the chopped tomato and fresh thyme sprigs to the skillet. Cook for another 2 minutes until the tomato begins to break down.

Stir in the flaked saltfish and black pepper, mixing well with the aromatics. Cook for 2-3 minutes to let the flavors meld.

Add the chopped callaloo to the pan. Toss everything together, then cover the skillet with a lid. Reduce heat to low and steam for about 8-10 minutes, or until the callaloo is tender but still retains its bright green color.

Remove the thyme sprigs and taste. Adjust seasoning if necessary (salt is usually not needed due to the fish). Serve hot.