Spinach Callaloo

Searching for a recipe to tantalize your taste buds with a little different flair, we drew on our West Indian travels to recreate an island favorite called Callaloo.

Actually the word "Callaloo" names both dark, leafy greens also known as Dasheen, and recipes made from this hearty plant. Virtually every island has its own version of Callaloo, from a creamy stew with coconut milk, to a spicy side dish with okra, saltfish, or crab.

To bring the bold flavors of the Caribbean to your table, the whole kitchen has combined several different recipes collected from the islands into this Callaloo made with spinach.

Spinach Callaloo

Ingredients

8 cups spinach leaves, washed and dried with larger stems removed

5 cups fish stock (may substitute chicken or vegetable stock)

1 1/2 cups yellow onion, chopped

1/2 cup green bell pepper, chopped

2 cloves garlic, minced

2 tbsp canola oil

1 tbsp cider vinegar

1/2 tsp Old Bay Seasoning

1 whole scotch bonnet pepper or 1/4 tsp red chili flakes1 cup fresh okra, cut into bite-sized pieces (may substitute frozen)

1 green onion finely chopped for garnish

Optional, 1/2 cup crab meat

Preparation
Heat canola oil in a large saucepan over medium heat.

Add onion and bell pepper, cooking until just softened.

Add garlic and whole pepper (or chili flakes) and cook lightly, just enough to warm and release their flavorful oils.

Stir often so they won't burn, and

BE GENTLE, MAKING SURE YOU DO NOT BREAK OPEN THE WHOLE PEPPER--THE DISH WILL BE FLAMING HOT IF You Do!


Add spinach, stock, vinegar, Old Bay Seasoning and okra, stirring to blend all ingredients. When stock begins to boil, reduce heat to low, cover saucepan with tight-fitting lid, and simmer until veggies are tender--about 20 minutes. You may need to add a little more stock, if liquid reduces too much. But don't drown the spinach!

Final consistency should be moist, not runny.

REMOVE AND DISCARD WHOLE PEPPER.

If you are adding crab meat, do so now, stirring it in just to warm with the veggies. Remove from heat and garnish with green onion. Enjoy!

Serves six