Callaloo leaves are the young leaves from the dasheen or taro family of root vegetables. They should not be eaten raw!!
- 1 lb callaloo leaves, spinach, chinese cabbage or swiss chard
- 3/4 cup (4 oz.) salt pork or 6 slices lean bacon
- 5 cups(2 1/2 pints) chicken stock
- 1 onion chopped
- 1 clove garlic crushed
- 3 scallions chopped
- 1/4 tsp. thyme
- 1 1/4 cups(1/2 lb.) crab meat or white fish fillets
- 8 young okras sliced
- 1 tbsp. butter
- Salt and pepper
Chop the greens roughly and cut the pork or bacon inti 1/2" pieces. Simmer these in the stock with the onion, garlic, scallions and thyme until pork or bacon is tender, about 20 minutes. Add the flaked crab meat or white fish and the okras and cook until the okras are tender, about 15 minutes. Stir in the butter and season to taste with salt and pepper.
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Source: Caribbean Cookbook
Submitted By: Eileen Werth