This is a favorite recipe of the Eastern Caribbean. The dish is thick and green, much like a creamy spinach soup. Callaloo is better defined as a thick, kale-like leafy vegetable that grows in the Caribbean.
- 2 pounds fresh kale
- 1/2 pound callaloo, or fresh spinach
- 12 okra pods
- 1/4 pound salt pork, cut into thin strips
- 1/2 pound fresh lean pork, cubed
- 2 onions, thinly sliced
- 1 hot pepper, seed removed, sliced
- 1 tbsp chopped fresh thyme
- 8 cups chicken stock
- salt and pepper to taste
Pull all stems from kale and callaloo. Discard stems and roughly chop the leaves. Wash leaves thoroughly as leafy vegetables tend to contain sand and grit. Rinse once or twice under cold water. Slice okra into ½ inch circles. Place salt meat and lean pork into a 7-quart cast iron Dutch oven. Sauté 7 to 10 minutes, stirring occasionally to render fat. Discard all but 2 tablespoons of fat.
Add onions and continue to sauté until meat is brown and onions are translucent, about 5 minutes. Add kale, callaloo, okra, hot pepper, thyme and chicken stock. Bring to a rolling boil. Reduce to simmer. Cover and cook approximately 2 hours. Additional chicken stock may be needed to retain volume. Many Caribbean cooks remove the salt pork prior to serving.