Callaloo-Trini Style

• 3 garlic cloves
• 1 medium chopped onion
• chives, 1 stalk
• 4 ounces of diced pumpkin (optional)
• 10 okra, chopped
• 1 scotch bonnet pepper (red)
• 1 cup coconut milk (optional)
• 1 bunch dasheen leaves or 2 bunches spinach
• salt

1. Clean the leaves and remove the skin from the stalks and tips, rinse and chop coarsely.
2. In a large pot, add all the ingredients with 2 cups of water.If you are adding meat it can go in with with ingredients at this time.
3. Cover the pot and let simmer for minutes on a medium heat, ensuring the pepper is visible all the time and does not burst or this would make it very spicy.
4. Remove pepper and let cool.
5. Using a swizzle stick gently puree to blend like a soup or until a smooth consistency a blender could also be used by on a low speed just for a few seconds.

garlic, onion, chives, pumpkin, okra, scotch, coconut milk, dasheen, salt

Taken from www.food.com/recipe/callaloo-trini-style-441054 (may not work)