Cooked Young Pumpkin Vine Taste Like Callaloo Have You Ever Tried It?

Ingredients

• 2 cups Pumpkin Vine (young leaves, stems removed, washed and chopped)
• 2 large Eggs (room temperature, lightly beaten)
• 0.25 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 small Scotch Bonnet Pepper (seeded and minced; optional for heat)
• 1 small Tomato (diced)
• 1 tablespoon Olive Oil (or vegetable oil)
• to taste Salt
• to taste Black Pepper
• 0.5 teaspoon Dried Thyme
• 2 tablespoons Coconut Milk (optional, for extra creaminess)

Instructions

1. Clean and Chop Pumpkin Vine

   Rinse the pumpkin vine thoroughly under cold water, remove any tough stems, then roughly chop the leaves.

   Time: PT5M

2. Prep Aromatics

   Dice the onion, mince the garlic, seed and mince the Scotch bonnet (if using), and dice the tomato.

   Time: PT5M

3. Heat the Skillet

   Place the skillet over medium heat and add the oil. Heat until shimmering, about 1 minute.

   Time: PT1M

   Temperature: Medium heat

4. Sauté Onion, Garlic, and Pepper

   Add the diced onion, minced garlic, and Scotch bonnet to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

5. Add Pumpkin Vine

   Stir in the chopped pumpkin vine. Cook, tossing frequently, until the leaves wilt and reduce in volume, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

6. Incorporate Tomato and Thyme

   Add the diced tomato and dried thyme. Cook for another 2 minutes until the tomato softens.

   Time: PT2M

   Temperature: Medium heat

7. Beat the Eggs

   While the vegetables finish cooking, crack the eggs into a mixing bowl, add a pinch of salt and pepper, and beat lightly with a fork.

   Time: PT1M

8. Scramble the Eggs

   Push the vegetable mixture to one side of the skillet, pour the beaten eggs into the empty side, and let them sit for 10 seconds. Then gently scramble, gradually mixing the veggies into the eggs until just set, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

9. Season and Finish

   Season the scramble with additional salt and pepper to taste. If desired, stir in the coconut milk for extra richness and heat through for another minute.

   Time: PT1M

   Temperature: Medium heat

10. Serve

    Transfer the pumpkin vine and scrambled egg to a plate and serve immediately with toast, roti, or rice.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

8 g

Fat

15 g

Fiber

3 g