Callaloo-Style Creamed Greens

Ingredients

• 1½ lb spinach or chard (standing in for taro leaves with respect)
• 1 can coconut milk
• 1 onion + 3 cloves garlic + 2 scallions
• 1 tsp fresh thyme
• 1 scotch bonnet, WHOLE and unpierced
• Squeeze of lime
• 2 tbsp oil
• Rice or fried dumplings alongside

Method

1. Soften the onion, garlic, scallions, and thyme in the oil.
2. Add the greens in batches until collapsed.
3. Pour in the coconut milk, float the whole scotch bonnet on top like a small dangerous buoy, and simmer 15 minutes.
4. The bonnet perfumes without burning — unless it breaks. Guard it, then retrieve it with ceremony.
5. Rough-blend or leave rustic, finish with lime, salt well. Trinidad blends it silky; Jamaica keeps it textured — both islands would accept your bowl, separately.