Here is a great receipt from Emeril Lagasse and the Food Network!
2 Tablespoons unsalted butter
1 cup chopped yellow onion
1 sweet potato, peeled and small diced
2 teaspoons minced garlic
1 to 1 1/2 teaspoon minced, seeded scotch bonnet pepper, depending on taste
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1 pound fresh callaloo leaves, ribs/stems discarded, well rinsed and chiffonaded
3/4 cup unsweetened coconut milk
3 cups water
In a large saute pan, melt butter over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the sweet potato, garlic, peppers, thyme, salt and pepper and cook stirring for 30 seconds. Add the callaloo and cook, stirring for 1 minute. Add the coconut milk and water. Cook, stirring, until the leaves and sweet potato are tender and the liquid is slightly reduced, about 10 minutes. Remove from the heat and adjust the seasoning, to taste.
Serve hot or warm with rice and hot pepper sauce on the side.