Name: Jamaican Callaloo
Ingredients: 2 tablespoons canola oil; 1 medium-size (10-ounce) yellow onion, cut into small cubes (about 1 3/4 cups); 1 medium-size (7-ounce) red bell pepper, cut into small cubes (about 1 cup); 5 medium garlic cloves, minced (about 5 teaspoons); 1 teaspoon Peppa Sauce (see Note); 1 pound fresh callaloo, thick stems removed, leaves and tender stems roughly chopped (about 7 packed cups); 2 cups vegetable stock; 2 medium-size (3 1/2-ounce) plum tomatoes, cut into small cubes (about 1 cup); 2 teaspoons House Spice (see Note); 0.75 teaspoon kosher salt

Ingredients

2 tablespoons canola oil
1 medium-size (10-ounce) yellow onion, cut into small cubes (about 1 3/4 cups)
1 medium-size (7-ounce) red bell pepper, cut into small cubes (about 1 cup)
5 medium garlic cloves, minced (about 5 teaspoons)
1 teaspoon Peppa Sauce (see Note)
1 pound fresh callaloo, thick stems removed, leaves and tender stems roughly chopped (about 7 packed cups)
2 cups vegetable stock
2 medium-size (3 1/2-ounce) plum tomatoes, cut into small cubes (about 1 cup)
2 teaspoons House Spice (see Note)
0.75 teaspoon kosher salt

Steps

Heat oil in a large pot over medium until shimmering. Add onion, bell pepper, garlic, and peppa sauce; cook, stirring occasionally, until softened, about 10 minutes. Add callaloo, stock, tomatoes, and house spice; cook, stirring occasionally, until callaloo starts to wilt, 4 to 5 minutes. Increase heat to medium-high, and bring to a simmer. Reduce heat to medium-low, and cover. Cook, stirring occasionally, until callaloo is tender, about 50 minutes.
Increase heat to medium, and bring to a boil. Boil, stirring occasionally, until liquid is reduced by two-thirds, 10 to 15 minutes. Stir in salt, and serve.