TRINIDAD CALLALOO PLANT RECIPES

Steps:

• 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.
• 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.
• Taste and season with salt & pepper if necessary.
• 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.
• Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
• Using a hand blender, blend the callaloo until all the ingredients are pureed.
• Store in a clean pot with pork tails and reheat before serving.
• Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium-high. Add onion and garlic and cook, stirring often, until softened and translucent, about 1 minute. Add scallions, cilantro, and thyme and cook, stirring, 1 minute.
• Stir in collard greens and spinach just to wilt slightly, then add okra, chopped chile, squash, coconut milk, and 1 tsp. pepper; season with salt. Stir well, then place whole chile on top. Reduce heat to medium-low, cover pot, and simmer until squash is tender and greens are wilted and softened, 40–45 minutes.
• Remove and discard whole chile (it should be shriveled but still intact). Using an immersion blender, purée Callaloo until smooth. (If you don’t have an immersion blender, blend in batches in a regular blender). The Callaloo should be thick and viscous. Taste and season with more salt and pepper if needed. Serve with rice or baked macaroni pie.