Jamaican collard/ spinach greens basically:

1 lb. callaloo
1 tablespoon margarine
1 scotch bonnet pepper
1 medium chopped onion
black pepper
salt to taste
1/4 cup water
METHOD:

Wash callaloo leaves
Cut up callaloo leaves in pieces.
Sauté onion in margarine.
Add cut up callaloo leaves, water and stir.
Cover saucepan and cook callalloo are tender.
Add whole scotch bonnet pepper
Sprinkle with pepper and salt.
Simmer then serve with avocado pear.