INGREDIENTS

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

DIRECTIONS

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

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