Creamy Calaloo & Sweet Potato Hash Brown

I really want to make yummy food with the fruits, vegetables, and ingredients found in Guyana. With that being said, I tried to tackle calaloo yet again. I'm pretty sure it comes from the spinach family, although, in my opinion, regular spinach is much better. I had the idea to make creamy calaloo by using milk when cooking the calaloo.

So this is what I did:
Bought 2 steams of calaloo and cut the leaves and placed in the kahari with a little water to steam. Once it started to wilt I drained the water and added milk (just a little, maybe 1/2 cup) to the calaloo and brought to a boil, added garlic, onion and ginger. It was a little too watery still so I added chunks of pumpkin.
It was yummy and I thought it would be good over pasta or with roti however, I was not really hungry after I made it so I put it in the fridge to eat the next day.

I knew I was going to make sweet potato hash brown and scrambled eggs for breakfast but then I remembered my creamy calaloo!
So I made sweet potato hash browns topped with the creamy calaloo. It was so good.
I grated 1/2 of a sweet potato and because I love pumpkin I grated a small piece of pumpkin and mixed with the sweet potato.
I heated my tawa with a little margarine and placed the sweet potato/pumpkin stack, I love the sizzling sound it made.
In my kahari I heated up the creamy calaloo and scrambled one egg. I placed this on top of my hash brown.

Sorry the picture is a little blurry

I definitely want to make more things with calaloo, after all it's full of folic acid and iron!

~Sara