Jamaican Callaloo

Pick over 700 g amaranth leaves (callaloo), discarding any yellowed leaves and tough stem parts. Rinse, soak in cold water for 30 minutes, then rinse thoroughly again and chop into pieces about 2 cm.

Finely chop 1 onion, 1 tomato and 1 Scotch bonnet pepper; mince 3 garlic cloves. Leave the pepper whole or remove the seeds depending on how hot you want it.

In a wide pot over medium heat, warm 1 tbsp vegetable oil and melt 1 tbsp butter. Add the onion and cook for 2–3 minutes until softened.

Add the garlic, tomato, Scotch bonnet pepper and 1 sprig of fresh thyme. Stir for 1 minute to release the aromatics.

Add the chopped amaranth leaves to the pot, pour in 60 ml water, and season with salt and pepper to taste. Stir well, cover with a lid and cook over medium heat for 8–10 minutes.

Check for doneness: the leaves should stay bright green, and the softer stem parts should pierce easily with a knife. If the stems are still firm, cover and cook for another 2 minutes.

Remove the pot from the heat, discard the thyme sprig, and serve the callaloo hot as a side dish with saltfish, roasted breadfruit, boiled green bananas or sweet potato.