Callaloo and coconut soup with curry spice with a whole wheat pita ‘crouton.’
This week my CSA package had a new green I had never seen, callaloo. It’s traditionally used in spicy Jamaican dishes so I came up with this recipe.
Seperate the leaves of the callaloo from the stems. Chop up a large onion, some carrots, and a healthy portion of garlic. Saute the carrots, onions, and garlic together until the onion turn transparent, then add in the stems chopped into tiny bits. Sautee this all until tender. Add a quarter cup of Jamaican curry powder and a nice sprinkle of red pepper flakes and let them toast for about a minute. Add in a cup of water and deglaze anything spices that stuck to the bottom of the pan. Add in a can of coconut milk, about a quart of water, and the leaves of the callaloo. Boil everything together and let it simmer for about a half hour. Turn off the heat and use an immersion blender to make the whole mixture smooth. Make sure to salt throughout the whole cooking process as needed. I grated some fresh ginger in at the end and added a tablespoon of apple cider vinegar to give it some acidity.
For the ‘crouton’ I just put a whole wheat pita in the oven and baked it until it was hard like a cracker.