 | | Directions |
- Wash and chop greens.
- Put the greens into a large heavey saucepan with chicken stock, onion, garlic, scallions, thyme, and salt pork.
- Cover and cook at a gentle simmer until the pork is tender.
- Add the shrimp, coconut milk, and okra. Cook until okra is done, about 10 minutes.
- Season to taste with salt, pepper, and hot pepper sauce.
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Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 12 ounces callaloo leaves or spinach |
| - | | 6 cups chicken stock |
| - | | 1/2 onion - finely chopped |
| - | | 3 cloves garlic |
| - | | 3 scallions - chopped, using green and white parts |
| - | | 1 teaspoon thyme |
| - | | 4 ounces lean salt pork cut into 1/2 |
| - | | 1/2 pound shrimp - fresh, frozen, or canned |
| - | | 1/2 cup coconut milk |
| - | | 16 ounces frozen okra, sliced |
| - | | salt and pepper - to taste |
| - | | Tobasco sauce - to taste |
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