Jamaican Spiced Callaloo & Coconut Rundown (Mini Stew)

Ingredients (serves 2 as a side)

• 1 tbsp coconut oil

• 2 cloves garlic, minced

• 1 small scallion, chopped

• 1 sprig fresh thyme

• 1 small Scotch bonnet pepper (whole, for flavor without excessive heat)

• 1 cup fresh callaloo (or substitute spinach/kale), chopped

• ½ cup coconut milk

• 2 tbsp onion, finely chopped

• ½ tsp ground allspice

• ¼ tsp turmeric

• ¼ tsp black pepper

• Salt to taste

• Juice of ½ lime

Instructions (Nutri-Stahl 1 QT Method)

1. Warm the Coconut Oil

   • Place your Nutri-Stahl 1 QT over medium-low heat. Add coconut oil until melted and fragrant.

2. Build the Aromatics

   • Sauté onion, garlic, scallion, and thyme for 1–2 minutes until soft.

   • Add the whole Scotch bonnet pepper (don’t cut unless you want extra heat).

3. Add Callaloo & Spices

   • Stir in chopped callaloo, turmeric, allspice, salt, and black pepper. Allow to sauté lightly for 2–3 minutes.

4. Create the Rundown

   • Pour in coconut milk, stir well, and reduce heat to low. Cover with Nutri-Stahl lid and let it gently simmer for 5–7 minutes until the callaloo is tender and the sauce has thickened.

5. Finish & Serve

   • Remove Scotch bonnet before serving (unless you like it extra fiery!).

   • Squeeze fresh lime juice over the dish for brightness.