Calalou Chez Ciara
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Africa, Ethnic, Vegetables | 2 | Servings |
INGREDIENTS
| 1 | lb | Fresh spinach or callaloo |
| Greens, stemmed | ||
| well-washed coarsely | ||
| chopped | ||
| 1 | lb | Okra, stems & tips trimmed |
| into 1/4"-thick slices | ||
| 1 | Onion, chopped | |
| 1 | Scallion, chopped | |
| 1 | Garlic clove, minced | |
| 1 | Sprig parsley | |
| Fresh hot chile pepper such | ||
| as scotch bonnet seeded | ||
| minced | ||
| 1 | t | Salt |
| 1/4 | t | Dry thyme |
| 1/4 | t | 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 |
INSTRUCTIONS
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. Adapted From: Kwanzaa: An African-American Celebration of Culture and Cooking, by Eric V. Copage, published by Quill (William Morrow), ISBN 0-688-12835-1 Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com> on Feb 1, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 29.4mg
Sodium: 2849.1mg
Potassium: 1360.6mg
Carbohydrates: 36.5g
Fiber: 13.4g
Sugar: 10.5g
Protein: 18g