Peel outer membrane of each stalk of callaloo and remove outer old leaves. Place callaloo in a bowl and cover with cold water, place 1/2 tsp salt and set aside while preparing remaining vegetables.
Place oil in a large pot, add onion, garlic, tomato, spring onion, bell pepper, thyme, and scotch bonnet pepper on medium heat, sauté until onion is translucent.
Discard water on callaloo then rinse with water and drain. Chop.
Add callaloo and okra and simmer on low heat for 15 minutes or until tender.
Serve with boiled green bananas, yam, avocado, rice and peas, or dumpling.
