Grenadian Callaloo Coconut Noodles

Ingredients

• 10 cups callaloo, amaranth, or spinach, chopped
• 10 oz noodles
• 1 can coconut milk
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 small red bell pepper, diced
• 1 tsp dried thyme
• 1 Scotch bonnet or red chili, left whole
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Cook the noodles in well-salted boiling water for 1 minute less than the package says, then drain, reserving a cup of the water, and toss with a teaspoon of oil.
2. Heat the remaining oil in a wide pot over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, until soft.
3. Add the garlic, ginger, and thyme and stir for 30 seconds until fragrant.
4. Add the callaloo in large handfuls, letting each batch wilt before adding the next, then drop in the whole Scotch bonnet.
5. Leave the chili whole and lift it out before serving; split open, one Scotch bonnet makes the entire pot inedible.
6. Pour in the coconut milk and simmer gently, uncovered, for 15 to 20 minutes, keeping it below a rolling boil so it does not split, until the greens are silky and the sauce has thickened.
7. Discard the chili, add the drained noodles, and toss over low heat for 2 minutes, loosening with the reserved pasta water until the sauce coats every strand.
8. Season with salt, pepper, and lime juice, and serve with the fresh herbs and lime wedges.

Allergen note: Contains gluten and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.