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Calaloo Soup from Trinidad
1 pound calaloo leaves (can be canned, or substitute Swiss chard or Bok Choy)
6 cups chicken stock
1 onion, finely chopped
1 clove garlic, chopped
2-3 green onions, chopped
1/4 tsp. thyme
4 oz. lean salt pork, cut in small cubes (can substitute ham)
1/2 lb fresh, canned or frozen crab meat
1/2 cup coconut milk (canned is okay)
1/2 lb young okra (or 10 oz. frozen) sliced
Salt and Pepper
Pickapeppa sauce or Tabasco or similar sauce.
Wash greens and chop coarsely. Put in heavy saucepan with chicken
stock, onion, garlic, green onions, thyme and salt pork. Cover and
cook at a simmer until the pork is tender. Add crab meat, coconut
milk, and okra and cook until okra is done, about 10 minutes.
Season to taste with salt, pepper, and hot pepper sauce. Serves
6.
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Callaloo 02