2 bok choy, chopped
½ onion, sliced small
2 garlic cloves, minced
1 scallion, chopped
Few thyme sprigs
½ scotch bonnet pepper, sliced (remove seeds if you want to avoid spice/heat)
1 carrot, julienned
12 grape tomatoes, halved (or 1 small tomato, chopped)
1 tbsp Jamaican all-purpose seasoning
¼ tsp ground allspice
1-2 tbsp coconut oil
1) Clean and prepare the vegetables. Heat a medium-large pot or skillet on medium heat, and add the coconut oil.
2) Add the onion, scallion, thyme, scotch bonnet, carrot, and tomatoes to the hot pot/skillet, and sauté for 2-3 minutes or until the carrots begin to soften and the tomatoes begin to break down.
3) Add the garlic to the mix, then add the bok choy. Stir well until the bok choy begins to wilt. Season the pot with all-purpose seasoning, and allspice, and continue to stir. Reduce the heat to low, cover the pot, and allow to steam for about 5-10 minutes, stirring occasionally.
Serve as a side or as the meal with some boiled food or fried dumplings. Enjoy!