Caribbean Salt Cod and Callaloo Sauté with Steamed Green Plantains

Soak the salt cod in cold water for 2 hours, changing the water twice to remove excess salt. Drain, boil in fresh water for 10 minutes until tender, then flake into bite-sized pieces.

Peel the green plantains and slice into 1-inch rounds. Boil in salted water until tender, about 12-15 minutes. Drain and keep warm.

In a large skillet, heat the coconut oil over medium heat. Sauté the onions, garlic, and minced Scotch Bonnet until the onions are translucent and fragrant.

Add the flaked cod to the skillet and toss for 2 minutes to toast slightly. Fold in the callaloo and cook until the greens are wilted and tender, about 5-7 minutes. The dish should smell earthy and vibrant.

Taste and adjust seasoning with a pinch of black pepper. Serve the hot salt cod and callaloo alongside the tender steamed plantains on a warm plate.