Quintessentials Calaloo and Salted Codfish

Ingredients:

2 Bunches (16 oz) Calaloo (or fresh spinach)

1 lb dried codfish

1 large onion

1 large tomato

2 cloves of garlic

3 to 5 thin slices Jamaican Scotch Bonnet pepper

3 tablespoons canola oil

Clean, bundle together and thinly slice Calaloo. Boil codfish pouring off water three times to get rid of saltiness. Peel and slice onions in quarters, dice tomatoes and chop garlic finely.

In saucepan, heat oil and sauté onion, garlic, and Scotch Bonnet pepper, then add diced tomatoes. Use a fork and flake fish, add to saucepan. Add Calaloo and steam until tender. Stir and cook for another 8 minutes on low steam.

Serve with fried green plantains as breakfast or light lunch.