2 lb Callaloo leaves, spinach,
- Chinese spinach or Swiss
- chard
1/2 lb Okra, sliced
1/2 lb Ham, cut in large pieces
1 Fresh serrano or jalapeno,
- seeded and chopped
1/2 ts Thyme
1 Clove garlic, chopped
4 Scallions, chopped
1 tb Chopped parsley
Salt, freshly ground pepper
1 qt Water
Put all the ingredients in a large saucepan. Cover and simmer for
an hour. Remove the ham and reserve for another use or, if
desired, chop into small pieces and return to callaloo. May puree
by batches in a blender, if desired.
Adapted from "The Complete Book of Caribbean Cooking"
Source: Dallas Morning News 7/31/96
Typos by Bobbie Beers
