- ¼ cup Vegetable oil
- 1 medium White onion, halved and sliced
- ½ can Diced tomatoes, drained
- 1 lb Swiss chard, kale, spinach, or 14 oz of canned callaloo
- ½ tsp Lawry's seasoning salt or adobo spice
- ¼ tsp Black pepper
- 1 tsp Asian fish sauce (optional)
Wash and drain Swiss Chard, remove stems, and chop roughly.
In large skillet or wok, heat oil over medium-high heat. Add onion and sauté 2-3 minutes to soften. Add tomatoes and saute 2 minutes more.
Add greens and fish sauce, if using. Cook, stirring often, until tender, about 5-10 minutes. Season to taste and serve as a vegetable side.
- Jamaicans often add saltfish towards the end of cooking. It adds an interesting salty-funky undertone to the greens. To replicate without the fuss, fish sauce may be used.
Calories: 163kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 434mg | Potassium: 572mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6997IU | Vitamin C: 41mg | Calcium: 81mg | Iron: 3mg