Ingredients

• 1/2 lb salt cod
• 4 slices bacon
• about 1 1/4 lbs callaloo (or substitute spinach), chopped
• 1 yellow onion, chopped
• 2 scallions, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, chopped
• 2 plum (Roma) tomatoes, chopped
• 2 sprigs fresh thyme
• 1/4 tsp black pepper

Equipment

• Large skillet
• Pot for boiling
• Mixing bowl
• Colander

Instructions

1. Soak the salt cod in a bowl of cold water overnight in the refrigerator to pull out most of the salt. This step is essential, since unsoaked cod is far too salty to eat.
2. Drain and transfer the fish to a pot of fresh water. Bring to a boil, and watch for a light foam to rise to the top, which tells you the fish is cooked through. Drain and let it cool until you can handle it.
3. Once cool, flake the fish apart into small shreds with your fingers or a fork, removing any bones or tough bits as you go.
4. In a large skillet over medium heat, cook the bacon until crisp, about 6 to 8 minutes, so it renders plenty of flavorful fat. Remove the bacon, then pour off most of the grease, leaving about 1 tablespoon in the pan.
5. Add the onion, scallions, Scotch bonnet, and garlic to the skillet. Stir and cook about 2 minutes, until the onion turns soft and fragrant so the base tastes sweet and mellow.
6. Stir in the shredded salt cod and cook about 1 minute, letting it soak up the bacon fat and aromatics.
7. Add the callaloo, tomatoes, thyme, and black pepper. Stir to combine and cook about 2 minutes, just until the greens wilt and everything is heated through. Crumble the bacon back in and serve warm.