Spinach with Salted Codfish
Prep time
Cook time
Total time
Jamaican-style sauteed spinach and veggies with saltfish
Serves: 6
  • ½ lb Salted Codfish
  • ½ onion, sliced
  • 1 scotch bonnet pepper, de-seeded and minced
  • 1 tomato, chopped
  • 2 stalks of scallion, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 2 16-oz bags of frozen spinach
  • 2 tbsp butter
  1. Boil the codfish for 20 minutes to remove some of the salt. Rinse in cool water and shred.
  2. Prepare the onion, pepper, tomato, scallion and garlic.
  3. Add oil to a large skillet and sauté the tomato mixture on medium heat for 10 minutes, stirring frequently.
  4. Add spinach, butter, and shredded fish to the skillet.
  5. Cover and cook for 20 minutes, stirring occasionally.
  6. Uncover and cook for an additional 10 minutes to evaporate some of the liquid in the pan.
  7. Season to taste, but watch the salt content.
Sodium amounts were not calculated for this recipe because I could not find a way to calculate it that took into account that a lot of the salt is removed from the saltfish during the boiling process.
Nutrition Information
Calories: 160 Fat: 10 Saturated fat: 3 Trans fat: 0 Carbohydrates: 8 Sugar: 2 Fiber: 4 Protein: 15 Cholesterol: 30
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/spinach-salted-codfish/