- 3 portugals clementines
- 2 cloves garlic
- 12 leaves chadon beni
- 1/4 cup water for sauce
- Salt to taste
- Pepper to taste
- Wash and peel the portugals. Place in a bowl. Separate the pegs (segments).
- Add the chopped chadon beni, garlic, pepper and salt to taste. Add about a 1/4 cup of water for sauce and toss.
Recipe © Simply Trini Cooking. All rights reserved.