1 bunch or 1 pack callaloo, cleaned and finely chopped
1 cup heavy cream
2 ounces cream cheese
3 tablespoon flour
1 cup milk
½ cup grated Parmesan cheese
Heat coconut oil in a large frying pan. Sautee onion, garlic, scallion, thyme and scotch bonnet pepper until translucent for 2 minutes. Add callaloo and season with salt and pepper to taste then put aside.
Add heavy cream and cream cheese to the skillet. Simmer until cream cheese is melted and the mixture is smooth. Season with salt and pepper then in a small bowl whisk together milk and flour. Pour into the mixture and stir to combine.
Add cooked callaloo and Parmesan and stir to combine. Cook, stirring constantly until thickened (about 1 to 2 minutes). Sprinkle with freshly grated Parmesan, if desired.
With God’s guidance, we will efficiently manage the company to fulfill our obligations to our customers, shareholders, employees, contractors and the community at large, with an attitude of service and a commitment to truth, fairness and the building of goodwill.