Crab and Callaloo

• 1 bunch dasheen leaves* or spinach
• 2 tablespoons vegetable oil, optional
• 2 medium crabs, meat only
• 12 okra, sliced
• 1 pig's tail
• 1 bunch green onions, chopped
• 2 medium onions, chopped
• 2 sprigs fresh thyme, leaves chopped
• 1 clove garlic, chopped
• 1 Scotch bonnet pepper, whole

1. Strip the stalks from the dasheen leaves and wash and dry the leaves.
2. Cut leaves into fine pieces.
3. Set aside.
4. Heat oil, if using, in a large pot over medium-high heat, and then add crab meat, okra, pig's tail, green onions, onions, thyme, and garlic.
5. Saute for 3 to 4 minutes.
6. Place whole hot pepper in pot, then add 2 cups of boiling water and bring to a boil.
7. Reduce the heat and simmer for about 1 hour, or until all ingredients are tender.
8. Remove hot pepper.
9. Whisk in the dasheen leaves until well blended.
10. Serve with rice, potatoes or boiled dasheen root.
11. *Cook's Note: Dasheen is a variety of taro; the leaves of the taro root are called callaloo in the Caribbean.
12. If you cannot find dasheen leaves or taro root leaves, substitute spinach.

dasheen, vegetable oil, only, okra, green onions, onions, thyme, clove garlic, scotch

Taken from www.foodnetwork.com/recipes/crab-and-callaloo-recipe.html (may not work)