1 pound callaloo leaves or spinach6 cups chicken or vegetable stock1 onion, chopped1/2 teaspoon ground black pepper6 tablespoons minced shallots1/4 teaspoon dried thyme1 green chile pepper, chopped1 cup okraSalt to taste
Optional: 1/2 pound julienne or cubed chicken
1. Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the stock, onion, black pepper, shallots, thyme, chile pepper, and chicken. Cover, and simmer until meat is tender, about 35 minutes.
2. Add the okra, and cook for 8 minutes.
3. Remove the chile pepper. Puree the soup in a blendor or food processor. Reheat, adjust seasonings, and add diced cooked chicken as a garnish.
Chef Bernard Kinsella
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2011.