2 cans Linstead Market Jamaica™ Callaloo
1 cup heavy cream
1 oz. margarine
1 onion sliced
1 oz. butter
salt to taste
black pepper


In saucepan melt butter, sauté diced onions. Add Callaloo and bring to boil on low heat. In a blender puree the above, and return contents to the saucepan, place over low heat and add cream, salt and pepper. Serve hot. Garnish with chopped parsley.<p?

Peppered shrimp or crayfish optional.