Callaloo Recipe From Sarah Kirnon
Recipe adapted from Sarah Kirnon
Callaloo
Callaloo, adapted from Sarah Kirnon
Prep Time
0
minutes
Cook Time
35
minutes
Servings
4
servings
Total time: 35 minutes
Ingredients
- 1 bundle (about 12) taro or collard leaves (taro leaves areusually available at Caribbean or African grocers)
- 7 small okra pods
- 4 chives
- 2 tablespoons extra-virgin olive oil
- ΒΌ cup chopped onion
- 3 cups vegetable stock
- 1 cup unsweetened coconut milk
- 2 thyme sprigs
- 4 garlic cloves, peeled
- 4 Scotch bonnet or habanero peppers, chopped
- Salt and black pepper to taste
Directions
- Strip the stalks from the taro leaves. Wash the leaves, okra and chives, then chop finely.
- Combine all the ingredients except the hot peppers, salt and black pepper in a saucepan, bring the mixture to a boil, reduce to a simmer and cook over low heat, uncovered, for about 15 minutes, stirring occasionally, until the liquid is reduced by about half.
- Add hot pepper, salt and pepper. Cover, increase the heat to medium, and cook for another 15 minutes until the vegetables are soft.
- Remove the peppers if desired. Blend with a whisk and serve as a side dish.