Callaloo

Name: Callaloo
Ingredients: 1/4 pound salt pork, cut into thin strips; 1/2 pound cubed boneless lean pork; 2 large onions, chopped; 1/2 Scotch bonnet pepper, seeded; Fresh thyme sprigs; 2 1/2 quarts chicken broth; 2 pounds fresh callaloo, kale or spinach, stems removed, washed and roughly chopped; 1/2 pound fresh okra, sliced; 1/2 pound fresh lump crabmeat, picked over for shells and cartilage; 1/2 cup sliced scallions; Salt and freshly ground black pepper; Cooked white rice, for serving, optional; Caribbean hot sauce, for serving, optional

13 ingredients

6 steps

Ingredients

1/4 pound salt pork, cut into thin strips
1/2 pound cubed boneless lean pork
2 large onions, chopped
1/2 Scotch bonnet pepper, seeded
Fresh thyme sprigs
2 1/2 quarts chicken broth
2 pounds fresh callaloo, kale or spinach, stems removed, washed and roughly chopped
1/2 pound fresh okra, sliced
1/2 pound fresh lump crabmeat, picked over for shells and cartilage
1/2 cup sliced scallions
Salt and freshly ground black pepper
Cooked white rice, for serving, optional
Caribbean hot sauce, for serving, optional

Directions

1

In a large Dutch oven or soup pot cook the salt pork, stirring, until it has rendered most of its fat.
2

Remove all but 2 tablespoons and add the pork cubes and onions and saute until the pork is browned and the onions are soft, 4 to 6 minutes.
3

Add the Scotch Bonnet pepper, thyme, chicken broth, and callaloo and cook, stirring to submerge the greens as they soften.
4

Once the greens have softened and fallen into the soup liquid, add the okra and continue to cook the soup at a low simmer until the greens are very tender and the okra is beginning to fall apart, 2 to 2 1/2 hours.
5

Season with salt and pepper to taste and stir in the crabmeat and scallions and cook for 5 minutes longer, then serve the soup in bowls over hot white rice if desired.
6

Pass the hot sauce at the table so that guests can adjust the seasoning to their taste.