Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 lb. callaloo leaves or spinach, Chinese spinach, or Swiss chard
  • pints chic


Wash greens and chop coarsely. Put greens into a large heavy saucepan with the chicken stock, onion, garlic, spring onions, thyme and salt pork. Cover and cook at a gentle simmer until the pork is tender. Add the crab meat, coconut milk, and okras and cook until the okras are done, about 10 minutes. Season to taste with salt, pepper and hot pepper sauce.

Serve with