INGREDIENTS :

• 1 lb. callaloo
• 1 tablespoon margarine
• 1 scotch bonnet pepper
• 1 medium chopped onion
• black pepper
• salt to taste
• 1/4 cup water

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METHOD:

1. Wash callaloo leaves
2. Cut up callaloo leaves in pieces.
3. Sauté onion in margarine.
4. Add cut up callaloo leaves, water and stir.
5. Cover saucepan and cook callalloo are tender.
6. Add whole scotch bonnet pepper
7. Sprinkle with pepper and salt.
8. Simmer then serve with avocado pear.