Lynda’s callaloo wraps

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:

INGREDIENTS

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

INSTRUCTIONS

1. Heat the oil and fry the onions, peppers and garlic until soft
2. Add the callaloo and stir for about a minute
3. Cover the pot and leave to cook for 5 minutes
4. Stir again, remove from heat and serve
   

SERVING SUGGESTIONS

• The callaloo can be served in a wrap or with cous cous or rice.
•  You could also add cabbage to this recipe. If so, fry the cabbage with the onion, peppers and garlic before adding the callaloo.