Caribbean: Jamaica: Jamaican Callaloo and Saltfish
INGREDIENTS:
1/2 lb salted fish
4 strips bacon chopped
1 19 oz can callaloo drained
1 medium yellow onion chopped
2 green onions chopped
2 garlic cloves minced
1 scotch bonnet pepper chopped
2 Roma tomatoes chopped
2 sprigs thyme
1/4 teaspoon black pepper
INSTRUCTIONS:
Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools.
Cook bacon in skillet over medium heat until crispy. Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 Tbsp in the skillet.
Add yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 2 minutes or until onions soften. Add salted fish to skillet and stir. Cook for about a minute.
Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes.
