jamaican steamed callaloo

4  cups		callaloo, firmly packed
1/4  cup		1/8 to of water
2  tablespoons		tomato paste
1/5  cup		scotch bonnet pepper, finely chopped
1		clove garlic
1/4  teaspoon		thyme
1/8  teaspoon		salt
1  tablespoon		olive oil
1  tablespoon		butter

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1)inspect callaloo, remove old leaves, hard stalks. Rinse in a large pot of cold water. discard water and add enough cold water to cover callaloo. Dissolve 1/2 tsp salt in water, let sit for 1/2 - 1 hr. discard water and rinse in another pot of cold water.
2)dry and chop callaloo into 3/4 inch pieces in a slanted motion
3)in a large pot add the oil and butter and 1/8 to 1/4 cup water. Put callaloo on top. Add remaining ingredients on top of callaloo. cover pot, cook over medium heat for about 10 minutes or until tender.