Elisabeth Lambert Ortiz
By Elisabeth Lambert Ortiz
This is a much more elaborate version of callaloo soup. It is served with Riz Créole (rice) and Chiquetaille de Morue (codfish salad), as a complete meal.
Wash, drain and coarsely chop the greens. Place in a large, heavy saucepan with the okra and aubergine and 1½ pints of water. Cover and cook until the vegetables are very tender. Set aside.
In a heavy casserole heat the oil and fry the salt pork lightly. Add the bananas, onions and garlic. Cove