Callaloo

Ingredients

• 2 pounds (900 grams) fresh dasheen leaves or spinach, roughly chopped
• 1 pound (450 grams) fresh crab meat (or 2 cups cooked chickpeas for vegan version)
• 1 can (13.5 ounces / 400 milliliters) coconut milk
• 4 cups (950 milliliters) vegetable or chicken stock
• 1 medium onion (150 grams), finely diced
• 4 cloves garlic, minced
• 2 scallions, chopped
• 2 sprigs fresh thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sea salt, plus more to taste
• 2 tablespoons (30 milliliters) vegetable oil
• 1/4 pound (115 grams) okra, sliced (optional but traditional)
• 1 tablespoon (15 milliliters) fresh lime juice

Instructions

1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat for 1 minute until shimmering.
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. 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. 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. 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. Add the crab meat (or chickpeas for vegan version) and okra if using, and simmer for another 5 minutes until heated through.
7. Remove from heat, discard the thyme sprigs, and stir in the fresh lime juice.
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.