Ingredients:

  • 1 lb (450 g) jute leaves (fresh or frozen)
  • 2 tablespoons (30 ml) vegetable oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 medium tomato, diced
  • 1-2 teaspoons (5-10 g) scotch bonnet pepper, finely chopped (adjust to taste)
  • Salt to taste
  • 3 cups (720 ml) cooked white rice (or quinoa for a gluten-free option)

Instructions:

  1. Rinse jute leaves if fresh and pat dry; if frozen, thaw and drain. Chop onion, mince garlic, and dice tomato. Finely chop scotch bonnet pepper, wearing gloves if desired.
  2. In a large skillet, heat vegetable oil over medium heat.
  3. Add chopped onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for another minute until fragrant.
  4. Toss in diced tomato and scotch bonnet pepper, stirring for about 2 minutes.
  5. Incorporate jute leaves into the skillet; stir to combine with aromatics. Season with salt and cook for approximately 10 minutes, or until leaves are wilted and tender.
  6. Serve the Lalo hot over a bed of cooked rice.