Makes: 8 cups
Active Time: 25 minutes
Total Time: 25 minutes


  • 1 bunch organic callaloo, trimmed
  • 3 Tbsp Wegmans Organic Refined Coconut Oil
  • 1 white onion, peeled, diced (about 2 cups)
  • 1 container (1 pt) Food You Feel Good About Super Sweet Cherry Tomatoes, halved
  • Salt and pepper to taste


  1. Rinse callaloo under cold water; transfer to cutting board. Cut in 1-inch pieces; discard any stems thicker than 1/2-inch. Add to bowl of ice water; set aside about 10 min to rejuvenate.
  2. Heat oil in stir-fry pan on MED until melted. Add onion; cook, stirring, about 2 min until translucent.
  3. Drain callaloo (do not pat dry); add to pan. Cook, stirring, 6-8 min until leaves are wilted and stems are fork-tender. Add tomatoes; cook, stirring, until warmed through. Season with salt and pepper.
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