Caribbean Salt Cod Rundown with Wilted Callaloo and Scotch Bonnet Aromatics

Begin by soaking the salt cod in cold water for at least 8 hours, changing the water several times to draw out the excess salt. Once desalted, flake the fish into bite-sized pieces.

In a heavy-bottomed skillet over medium heat, add a splash of coconut oil. Sauté the onion and garlic until fragrant and translucent, about 3 minutes.

Add the flaked cod to the skillet, sautéing briefly to infuse the aromatics. Pour in the unsweetened coconut milk and bring to a gentle simmer. Allow the milk to reduce slightly until it begins to thicken and coat the back of a spoon—this is the 'rundown' stage where the coconut oils begin to separate.

Fold in the chopped callaloo. Cover the pan and let it steam for 5–7 minutes until the greens are tender and have wilted into the rich, creamy sauce.

Taste and adjust seasoning with a touch of freshly cracked black pepper and a tiny whisper of Scotch Bonnet pepper sauce for authentic heat. Serve in a shallow bowl, ensuring the creamy coconut reduction coats every leaf of callaloo.