Trinidad Callaloo Soup

• 1/2 cup chopped onion
• 10 okra fresh, chopped
• 1 1/2 ounces salt pork or bacon, chopped
• 1 teaspoon fresh thyme
• 2 cloves garlic chopped
• 1 habanero chile fresh, seeds removed and chopped
• 1 cup scallions chopped
• 2 tablespoons coconut oil
• 8 ounces leaves fresh callaloo, Swiss chard, or baby spinach leaves
• 2 cups chicken stock
• salt
• pepper
• 2 cups coconut milk
• 6 ounces crab meat fresh, picked over for shell bits
• long grain rice cooked, or prepared foo-foo, plantain

1. Saute onion, okra, salt pork, thyme, garlic, habanero and scallions until the okra and onions brown.
2. Stir in the callaloo with the chicken stock and simmer until the callaloo is tender.
3. Puree with a stick blender. Adjust seasoning to taste with salt and pepper.
4. Stir in coconut milk and crab, then warm gently.
5. Serve with rice.

onion, okra, salt, thyme, garlic, chile fresh, scallions, coconut oil, fresh callaloo, chicken stock, salt, pepper, coconut milk, crab meat, long grain rice

Taken from www.yummly.com/recipe/Trinidad-Callaloo-Soup-1675045 (may not work)