Callaloo

We've been given some callaloo from George as he wasn't that keen on it which is a shame for him but good news for us.
I've always been fond of callaloo with it's irony taste after having it many moons ago from Mr Patty's a legendary and local West Indian cafe when I lived in London.

Here's how I cook it.

I strip the leaves from the stalks, wash it thoroughly as it tends to harbour soil and then chop/shred it.
Fry a chopped up onion in some oil until soft and golden then add garlic and fenugreek seeds and fry a little more.
Add the chopped callaloo with a little water, put the lid on the saucepan and cook gently until the callaoo softens, about 15 minutes.
Delicious.