Citrus and Ginger Caribbean Coconut Callaloo

Method

1. Mix orange zest and ginger into the onion mixture with other ingredients.
2. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and green chili, sauté until softened.
3. Add callaloo leaves and stir to coat with the onion mixture. Cook for 5 minutes to wilt the leaves.
4. Pour in coconut milk, thyme, salt, and pepper. Bring to a gentle simmer and cook for 15-20 minutes until the leaves are tender and the mixture is thickened.