Callaloo Greens with Garlic and Thyme

Dice the onion small and fine — we want it to melt into the greens, not stand out as chunks.

Mince the garlic and grate or finely chop the ginger.

Heat the coconut oil in a wide pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 minutes.

Add the garlic and ginger. Cook for another 2 minutes until fragrant — you want that sweet, warm aroma filling your kitchen.

Pour in the tomato sauce and give everything a good stir. Let it bubble gently for 3 minutes to cook out the raw tomato taste.

Strip the thyme leaves from the sprigs and add them to the pot along with the cayenne, salt, and black pepper. Stir to combine.

Add the spinach in handfuls, stirring each batch into the sauce before adding more. The greens will seem like too much at first — keep folding them in as they wilt down. This takes patience, mon.

Once all the spinach is in, reduce the heat to low. Cover the pot and let everything simmer gently for 20 minutes, stirring halfway through. The greens should become silky and the sauce should thicken around them.

Uncover the pot. Add the butter and squeeze in the juice of the lime. Stir until the butter melts and everything comes together — bright, rich, and deeply flavored.

Taste and adjust seasoning if needed. The callaloo should have warmth, a gentle heat from the cayenne, and a fresh lift from the lime.