Saltfish and Callaloo Sauté with Steamed Sweet Potato

Soak the salt cod in cold water overnight, changing the water twice to reduce salinity. Drain, flake finely, and set aside.

Steam the cubed sweet potatoes until tender, about 12-15 minutes. Drain and set aside.

Heat a heavy skillet over medium heat. Sauté the diced onion and Scotch bonnet pepper until translucent and fragrant. Add the minced garlic and fresh thyme, blooming them in the pan for 30 seconds until aromatic.

Fold in the shredded salt cod and cook for 5 minutes, allowing the fish to absorb the aromatics.

Add the chopped callaloo and the coconut milk. Cover and simmer for 5-7 minutes until the greens are wilted and tender, and the sauce has emulsified into a creamy, savory coating.

Serve the saltfish and callaloo alongside the warm steamed sweet potatoes. Garnish with an extra pinch of fresh thyme.