The children and families at Brockwell Stay and Grow harvested callaloo this week and made delicious callaloo wraps with it.
Here’s Lynda’s callaloo wraps recipe:
3 tbsp vegetable or olive oil
1 bundle of callaloo, cleaned, washed and chopped, (you could also use spinach or chard)
½ red pepper and ½ yellow pepper, washed and chopped
½ onion, chopped
2 cloves garlic, chopped