Yields
4 servings
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ingredients
2
Tbsp olive oil (30 ml)
3
shallots, sliced
2
pounds calaloo, chopped
1
cup chicken stock (250 ml)
Juice of half a lemon
Salt and freshly cracked black pepper
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directions
Step 1
Heat olive oil in a wok or large skillet. Add shallots and sauté until they begin to caramelize. Add calaloo and stir fry for a few minutes,until it begins to wilt. Pour in chicken stock, bring to a boil and cover. Let braise until tender, about 15-20 minutes. Adjust seasoning. Sprinkle with lemon juice and adjust seasoning.