4 Servings 5 min Cook
8 Cup Callaloo Garden Vegetable
1 Tbsp Margarine
1 Pepper Scotch Bonnet Pepper
1 Medium (2-1/2" dia) Onions
1 Fruit Avocados
1 Dash Pepper
1 Dash Salt
Chop onion.
Open can and drain off most of the liquid, pour callaloo into a bowl.
Saute onion in margarine a saucepan over medium heat.
Add callaloo to the saucepan.
Add whole scotch bonnet.
Sprinkle with salt and pepper.
Let simmer for 2 minutes.
Serve with Avocado, Slice into 4.
