1. Fry the salt pork in a large saucepan until well browned, add onion& green peppers, cook until softened Add greens& okra cook 4 minutes. 2. Add water, bring to a boil, reduce heat add garlicthyme& hot pepper. 3. Simmer until the okra is tender. 4. Strain liquid into a bowl and set the veggies aside to cool. 5. When the stoch has cooled sufficiently skim off any congealed fat. 6. Puree the veggies until smooth. 7. Return liquid to the pot add pureed veggies, chicken stock, coconut milk& nutmeg Simmer for 1 hour but do not let it boil. 8. The texture of Calaloo should be like bisque. ---------------------------------------------------------------------------
Nutrition
Ingredients
