Caribbean Callaloo with Fresh Greens and Ham Recipe

Named for its key ingredient — callaloo leaves — hearty callaloo is a distinctly Caribbean dish, with differing versions from Jamaica to Trinidad. Callaloo greens aren't widely available in the United States. However, this thick, nourishing soup can be prepared with kale or spinach instead. In the islands, callaloo is typically served over cooked rice (try brown rice), making it a great one-pot meal, perhaps served with cooked plantains.

Ingredients

2 tablespoons canola or vegetable oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 pound fresh kale or spinach, stems removed, chopped
1 cup trimmed, sliced okra (fresh or frozen)
1 medium sweet potato, peeled and diced
½ jalapeño pepper, seeded and minced
6 cups low-sodium vegetable broth
½ pound extra-lean ham or smoked turkey, diced
¼ cup freshly squeezed lime juice
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Freshly ground pepper, to taste

Directions

Before you begin: Wash your hands.

1. Heat oil in a large pot over medium-high heat. Add onion and garlic. Cook and stir for about 5 minutes, or until the onion is translucent.
2. Remove from heat. Add kale or spinach. Add okra, sweet potato and jalapeño pepper.
3. Pour the broth over the vegetable mixture. Bring to a boil. Reduce heat and cover. Simmer for about 15 minutes until the vegetables are tender.
4. Stir in ham, lime juice and thyme. Continue cooking for about 2 to 3 minutes until the mixture is heated through. Season with pepper.

Cooking Notes

• To make a milder callaloo, use less jalapeño pepper.
• In Trinidad and Tobago, ½ cup coconut milk is added as another cooking liquid. Since coconut milk is high in saturated fat, it is not used in this recipe.

Nutrition Information

Serving size: 1½ cups
Serves 8 

Calories: 130; Calories From Fat: 45; Total Fat: 5g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 10mg; Sodium: 470mg; Total Carbohydrate: 14g; Dietary Fiber: 3g; Sugars: 3g; Protein: 9g.