Trinidad Callaloo with Okra and Coconut Milk

What you need

• 450 g (1 lb) callaloo leaves, dasheen (taro) leaves, or spinach or young collard greens; washed
• 8 okra pods, sliced into rounds
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 scallions, chopped
• 3 sprigs fresh thyme
• 1 whole scotch bonnet pepper, left whole
• 400 ml (14 oz) coconut milk, 1 can
• 240 ml (1 cup) chicken stock, or water
• 1 tsp salt, or to taste
• 1/2 tsp black pepper

Method

Restated from the original video

1. 1

   Strip any tough stems from the leaves and chop them roughly.

2. 2

   Warm the oil in a wide, heavy pot on medium.

3. 3

   Stir in the onion, garlic and scallions and cook until the onion turns soft and see-through, 4-5 min.

4. 4

   Add the chopped leaves and okra and stir until the leaves start to wilt, 2-3 min.

5. 5

   Pour in the coconut milk and stock. Season with the black pepper and salt and tuck in the thyme.

6. 6

   Lay the whole scotch bonnet on top. Keep it intact so it gives aroma without much heat.

7. 7

   Bring to a boil, then cover, lower the heat and simmer until the okra is very soft, about 20 min.

8. 8

   Lift out the scotch bonnet and the thyme stems.

9. 9

   Swizzle or blend the pot with a stick blender until thick and mostly smooth.

10. 10

    Taste for salt and serve hot as a side.

Imported from homepressurecooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.