Recipe: Callaloo

CALLALOO

"Callaloo is the name of a soup as well as the main ingredient, the greens of the taro root. If you cannot find it in your area, fresh spinach makes a fine substitute. Whatever greens you use, be sure to wash them thoroughly to remove any grit."

2 ounce slab bacon, rind removed, cut into small dice
3/4 cup minced onions
1 teaspoon minced garlic
8 cups chicken broth
4 cups fresh okra, sliced 1/4 inch thick
1-1/2 cups coarsely chopped callaloo or spinach
1 Scotch bonnet chile, pricked with a fork and left whole
4 teaspoons coarsely chopped thyme leaves or 2 teaspoons dried
Salt and pepper as needed
10 ounces crabmeat, picked over for shells
3 scallions, sliced
3/4 cup coconut milk
Juice of 2 limes, or more to taste

Cook the bacon in a soup pot over medium heat until the fat has rendered from the bacon and it begins to color and crisp, about 3 minutes. Add the onions and garlic. Saut , stirring frequently, until the onions are softened and translucent, about 5 minutes.

Add the broth, okra, callaloo or spinach, chile, and thyme along with a pinch of salt and pepper. Bring to a simmer and cook for 30 minutes.

Just before serving, remove the chile and add the crabmeat, scallions, coconut milk, and lime juice. Season to taste with salt and pepper. Serve in heated bowls.

Serves 8
Source: Vegetables by The Culinary Institute of America (Lebhar-Friedman Books; April 2007)