Callaloo

• 2 pounds callaloo (see Note)
• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 onion, chopped
• 3 whole scallions, chopped
• 1 sprig fresh thyme or ½ teaspoon dried
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1/3 cup water

1. Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.

2. Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt and black pepper. Mix all of the ingredients together, add the water and cover. Cook over medium heat until the stems are tender, about 8 minutes.