Vegetable Sauté with Callaloo

Ingredients

• 4 cups callaloo
• 1 large bell pepper
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large tomato
• 1 medium carrot
• 1 whole lime

Instructions

1. 1

   Prepare the ingredients: Rinse the callaloo thoroughly and chop it roughly. Dice the bell pepper, onion, and tomato. Mince the garlic and slice the carrot into thin rounds.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 1 minute until shimmering.

3. 3

   Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until they become soft and translucent.

4. 4

   Add the minced garlic and sliced carrot to the skillet. Cook for an additional 2 minutes, stirring frequently to prevent burning.

5. 5

   Stir in the chopped callaloo and diced tomato. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the callaloo is wilted and tender.

6. 6

   Remove the skillet from heat and squeeze the juice of 1 lime over the sautéed vegetables. Toss to combine.

7. 7

   Serve the vegetable sauté warm as a light lunch. Enjoy!