Callaloo

Instructions

1. 1

   Heat the vegetable oil in a large, heavy-bottomed pot over medium heat for 1 minute until shimmering.

2. 2

   Add the diced onion, minced garlic, and scallions to the hot oil and sauté for 3-4 minutes, stirring frequently, until softened and fragrant but not browned.

3. 3

   Add the chopped dasheen leaves in batches, stirring continuously for 2-3 minutes as they wilt down, then add the remaining leaves and stir well.

4. 4

   Pour in the stock and coconut milk, add the thyme sprigs, cayenne pepper, black pepper, and salt; bring the mixture to a boil over medium-high heat, then immediately reduce heat to medium-low.

5. 5

   Simmer uncovered for 15-20 minutes until the leaves are completely tender and break apart easily when pressed against the side of the pot.

6. 6

   Add the crab meat (or chickpeas for vegan version) and okra if using, and simmer for another 5 minutes until heated through.

7. 7

   Remove from heat, discard the thyme sprigs, and stir in the fresh lime juice.

8. 8

   Using an immersion blender, blend the stew until it reaches a thick, creamy consistency with some texture remaining, or mash vigorously with the back of a wooden spoon for a more rustic texture. Taste and adjust seasoning with additional salt and pepper as needed.