Rinse the salted cod thoroughly. Place it in a pot of boiling water and cook for 15-20 minutes to remove excess salt. Drain, rinse with cold water, and flake into large chunks, removing any bones.

Heat the vegetable oil in a large, deep skillet over medium heat. Add the chopped onion, garlic, and scallions, sautéing for 3-5 minutes until softened and fragrant.

Add the diced tomato and thyme sprigs to the skillet, cooking for another 2 minutes until the tomatoes begin to break down.

Pour in the coconut milk and add the whole scotch bonnet pepper. Bring the liquid to a gentle simmer.

Add the chopped callaloo to the pan. Cover with a lid and steam for 5-7 minutes until the greens are tender and wilted.

Remove the lid and gently fold in the flaked saltfish and black pepper. Simmer uncovered for 5 minutes to allow the sauce to thicken slightly and the flavors to meld.

Remove the whole scotch bonnet pepper and thyme stems before serving hot.