Ingredients

• 1/2 lb salt cod (saltfish)
• 4 slices bacon
• about 5 cups (1 lb 2 oz) callaloo (or fresh 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
• Medium pot
• Mixing bowl
• Colander

Instructions

1. Soak the salt cod in a bowl of cold water overnight in the fridge, changing the water once or twice if you can, so most of the heavy salt draws out.
2. Drain the fish, add it to a pot with fresh water, and bring to a boil. A foam will rise to the top, which means the salt is releasing. Drain and let the fish cool, then flake it into small shreds with your fingers, discarding any bones or skin.
3. Cook the bacon in a large skillet over medium heat until crisp and browned, about 6 to 8 minutes. Move the bacon to a paper towel and pour off most of the grease, leaving about 1 tablespoon in the pan for flavor.
4. Add the onion, scallions, Scotch bonnet, and garlic to the hot skillet and stir. Cook about 2 minutes, until the onion turns soft and fragrant so the base tastes mellow, not raw.
5. Stir in the flaked saltfish and cook about 1 minute, letting it warm through and soak up the seasoned oil.
6. Add the callaloo, tomatoes, thyme, and black pepper. Stir to combine and cook about 2 to 3 minutes, until the greens wilt down and everything is heated through. Crumble the bacon back in and serve warm.