Callaloo (Caribbean Stewed Greens)
Callaloo is a Caribbean stew of taro leaves cooked down with okra, crab and coconut milk until it turns thick and silky. The okra thickens the pot, while the crab and a little salted meat season the greens from within. A final beating with a swizzle stick or hand beater gives the texture its character. Serve it as a soup, or spoon it over rice with boiled ground provisions.
Instructions
Strip the stalks and midribs from the taro leaves. Wash the leaves and the soft stalks and cut them up, discarding the tough remainder.
Soak the salted beef or pork if you are using it, then cut it into bite-sized pieces. Cut the okra, chives and thyme into small pieces.
Put the greens, salted meat, okra, chives, thyme, onion, garlic, crab pieces, coconut milk and hot water into a large pot.
Bring the pot to a boil, then lower the heat, cover and simmer for 30 minutes or longer, until everything is soft and cooked through.
Beat the stew with a swizzle stick or hand beater until the greens and okra break down into a thick, mostly smooth soup.
Stir in the butter, then season with salt and pepper to taste. Serve hot as a soup, or with rice and boiled ground provisions.
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