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Calalou Chez Ciara

1 lb Fresh spinach or callaloo greens; stemmed, well-washed, coarsely chopped
1 lb Okra; stems & tips trimmed into 1/4"-thick slices
1 md Onion; chopped
1 Scallion; chopped
1 Garlic clove; minced
1 Sprig parsley
Fresh hot chile pepper such as scotch bonnet seeded; minced
1 ts Salt
1/4 ts Dry thyme
1/4 ts Freshly ground black pepper 6 1/2 c Water
3/4 c Cooked smoked ham; (about 3/4 cup)
1/3 c Fresh lime juice

In a 5-quart Dutch oven or soup kettle, combine the spinach leaves, okra, onion, scallion, garlic, parsley, chile pepper, salt, thyme, and pepper. Add the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the okra is very tender, about 30 minutes.

Puree the soup in a blender, food processor, or food mill. Return the soup to the Dutch oven, and stir in the ham and lime juice. Cook, stirring constantly, over medium heat just until the ham is heated through, about 5 minutes. Serve immediately.

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