Callaloo

• 3 ounces salt pork, cut into 3 pieces
• 2 tablespoons unsalted butter
• 1 teaspoon annatto powder
• 1 large Spanish onion, thinly sliced
• 1/4 cup water
• 2 pounds callaloo, thick stems trimmed, or spinach
• Salt and freshly ground pepper

1. In a large soup pot, cook the pork over moderate heat, turning frequently, until it begins to brown and some of the fat is rendered, about 5 minutes.
2. Add the butter and annatto and cook, stirring, until the butter is melted.
3. Stir in the onion, cover and cook over low heat until softened, about 5 minutes.
4. Add the water and bring to a boil.
5. Add half of the callaloo, cover and cook until just barely wilted.
6. Add the remaining callaloo, cover and cook until fully wilted, about 5 minutes longer.
7. Discard the salt pork, season with salt and pepper and serve.

salt pork, unsalted butter, annatto powder, spanish onion, water, salt

Taken from www.foodandwine.com/recipes/callaloo-june-2008 (may not work)