12 — dasheen, eddo, or taro leaves, coarsely chopped
7 — large okra, cut into 1-inch pieces
2 tsps — salted butter
¼ cup — diced onions
4 — pimentos, coarsely chopped
1 —piece salt pork or crab
3 — leaves fresh thyme
4 — green onions, coarsely chopped
1 — chicken bouillon cube, crushed
3 cups — water
1 cup — coconut milk
1 — small scotch bonnet pepper
Kosher salt, to taste
1 Add all ingredients—dasheen, okra, butter, onions, pimentos, thyme, scallions, bouillon cube, and coconut milk—except the scotch bonnet pepper and the salt to a large pot. Stir to mix.
2 Cover and bring to a light boil over medium heat, allowing the callaloo to cook for 15 minutes.
3 Add the whole scotch bonnet pepper.
4 Cover the pot again and allow to cook for an additional 15 minutes or until the ingredients are cooked through and vegetables are very soft.
5 Remove the hot pepper, crab, and salt meat from the pot.
6 Use an immersion blender to puree the mixture. Add salt to taste, if necessary.
7 Pour the soup into a large serving bowl and garnish with the hot pepper and crab.
APPROXIMATE MACROS PER SERVING: 58 G CALORIES ■ 2 G PROTEIN ■ 5 G CARBS ■ 8 G FAT