Callaloo

• 8 cups baby spinach, roughly chopped
• 2 cups full-fat coconut milk
• 8 large okra pods, stems removed, cut into small 1-inch rounds
• 2 sprigs fresh thyme, leaves removed
• 1 medium yellow onion, diced
• 4 green onions, diced
• 3 large cloves garlic, minced
• 3 cloves, crushed
• 1/2 teaspoon allspice berries, crushed
• 1 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 1 whole Scotch bonnet, or orange habanero, pepper
• 1 tablespoon unsalted butter
• White rice, for serving

1. In an ample stock pot over medium-high heat, bring 2 cups water to a boil. Place all of the ingredients-except the pepper and butter-into the pot. Stir to combine and place a lid over the pot.
2. After 7 to 10 minutes, when the ingredients are wilted, add the whole pepper to the mixture. Cover with the lid and reduce heat to medium-low. Simmer for 20 minutes. Remove the pepper and discard. Add the butter.
3. Using an immersion hand blender, puree the mixture. (If you don't have an immersion hand blender, then feel free to use a regular blender, working in batches.)
4. Serve hot atop fresh white rice. Or serve as an alternative to spinach dip. To serve as a soup, add 2 to 3 cups boiling water after the callaloo has been pureed (adjust salt and pepper accordingly).

baby spinach, fullfat coconut milk, okra pods, thyme, yellow onion, green onions, garlic, allspice berries, kosher salt, freshly ground black pepper, scotch bonnet, unsalted butter, white rice

Taken from food52.com/recipes/80515-callaloo (may not work)