Name: Rich Trinidadian Callaloo with Crab and Okra
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 lbs Dasheen bush leaves (or fresh spinach); 1.5 cups Okra, sliced; 1 can Coconut milk (full-fat); 1 whole Onion, chopped; 3 cloves Garlic cloves, minced; 2 pieces Pimento peppers, minced (or bell pepper); 0.5 cups Cooked crab meat (optional); 1 cup Chicken or vegetable broth; 2 tbsp Butter; 1 tsp Salt; 0.5 tsp Black pepper; 1 piece Scotch bonnet pepper, whole (optional, for heat)

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Dasheen bush leaves (or fresh spinach)	1 lbs	355	9g	85g	9g
Okra, sliced	1.5 cups	13	1g	3g	0g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Onion, chopped	1 whole	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Pimento peppers, minced (or bell pepper)	2 pieces	0	0g	0g	0g
Cooked crab meat (optional)	0.5 cups	14	3g	0g	0g
Chicken or vegetable broth	1 cup	3	0g	1g	0g
Butter	2 tbsp	51	0g	0g	6g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Scotch bonnet pepper, whole (optional, for heat)	1 piece	1	0g	0g	0g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Dasheen bush leaves (or fresh spinach)	1 lbs	355	9g	85g	9g
Okra, sliced	1.5 cups	13	1g	3g	0g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Onion, chopped	1 whole	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Pimento peppers, minced (or bell pepper)	2 pieces	0	0g	0g	0g
Cooked crab meat (optional)	0.5 cups	14	3g	0g	0g
Chicken or vegetable broth	1 cup	3	0g	1g	0g
Butter	2 tbsp	51	0g	0g	6g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Scotch bonnet pepper, whole (optional, for heat)	1 piece	1	0g	0g	0g

Directions

Step 1
Wash dasheen leaves thoroughly, remove tough stems, and chop roughly. If using spinach, wash and chop.
Step 2
In a large pot, melt butter over medium heat. Add chopped onion, garlic, and pimento peppers. Sauté until softened, about 5 minutes.
Step 3
Add the chopped dasheen leaves (or spinach) and sliced okra to the pot. Stir well until the greens begin to wilt.
Step 4
Pour in the chicken or vegetable broth, coconut milk, salt, and black pepper. If using, add the whole Scotch bonnet pepper (do not burst it). Bring to a simmer.
Step 5
Reduce heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally, until the greens are very tender and the okra has thickened the mixture. Remove the whole Scotch bonnet.
Step 6
If using, stir in the cooked crab meat and cook for an additional 5 minutes to heat through. Serve hot as a side or main dish.