Makes 8 servings
Callaloo is the greens of the taro root. It is popular in the Caribbean, where it is cooked and eaten in much the same way as collard or turnip greens are in the Southeastern United States. It is also used to make a wonderful soup of the same name. Callaloo can be purchased at Caribbean markets, but 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.
Ingredients
- 5 oz slab bacon, rind removed, cut into small dice
- 3/4 cup minced onion
- 2 garlic cloves, minced
- 2 quarts chicken broth
- 4 cups sliced okra
- 1 1/2 cups coarsely chopped taro greens
- 1 Scotch bonnet chile, pricked with a fork and left whole
- 4 teaspoons fresh thyme leaves, coarsely chopped, or 2 teaspoons dried
- Salt, to taste
- Freshly ground black pepper, to taste
- 10 oz crabmeat, picked over for shells
- 3 scallions, sliced
- 3/4 cup coconut milk
- Juice of 2 limes, or more to taste
Directions
- Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.
- Add the broth, okra, greens, 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.
