Callaloo Dip with Pita Chips

Instructions

1. 1If you are using fresh callaloo, wash it and chop it into small pieces. If you are using frozen callaloo, let it thaw completely.
2. 2Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 1 tablespoon of olive oil to the skillet.
3. 3Add the 1/2 cup of chopped onion and the 2 cloves of minced garlic to the hot skillet. Cook, stirring often, until the onion is softened and looks see-through, about 3 minutes.
4. 4Add the prepared callaloo to the skillet. Cook, stirring occasionally, until the callaloo has wilted down, about 5 to 7 minutes.
5. 5Pour in the 1/2 cup of coconut milk and the 1/2 teaspoon of hot pepper sauce. Stir everything together and add the 1/4 teaspoon of salt.
6. 6Let the mixture simmer gently, uncovered, for 5 to 7 minutes. This allows the flavors to blend together. The dip should thicken slightly.
7. 7Remove the skillet from the heat and let the callaloo dip cool down for about 10 minutes. While it cools, cut each of the 4 pita breads into 8 triangles.
8. 8Place the pita triangles on a baking sheet. Toast them in a toaster oven set to 175°C for 8 to 10 minutes, or until they are crispy. Alternatively, you can toast them in a dry skillet over medium heat, turning them often.
9. 9Serve the warm callaloo dip with the crispy pita chips for dipping.

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