1. Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length. 2. Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink. 3. Taste and season with salt & pepper if necessary. 4. When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency. 5. Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending. 6. Using a hand blender, blend the callaloo until all the ingredients are pureed. 7. Store in a clean pot with pork tails and reheat before serving. 8. Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie. ---------------------------------------------------------------------------
Nutrition
Ingredients
