Produce Info, Storage Tips and Recipes

Callaloo Soup

1 pound callaloo leaves or spinach
6 cups chicken or vegetable stock
1 onion, chopped
1/2 teaspoon ground black pepper
6 tablespoons minced shallots
1/4 teaspoon dried thyme
1 green chile pepper, chopped
1 cup okra
Salt to taste
Optional: 1/2 pound julienne or cubed chicken

1. Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the stock, onion, black pepper, shallots, thyme, chile pepper, and chicken. Cover, and simmer until meat is tender, about 35 minutes.

2. Add the okra, and cook for 8 minutes.

3. Remove the chile pepper. Puree the soup in a blendor or food processor. Reheat, adjust seasonings, and add diced cooked chicken as a garnish.

Chef Bernard Kinsella

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This recipe was first featured in Boston Organics Newsletter No. 32 of 2011.