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Sita Chan's Callaloo Recipe

by Global Cookbook

Ingredients

2 Tbsp. oil 1 x Scotch Bonnet pepper or possibly habanero chile 1 x onion chopped 2 x garlic cloves chopped 2 lb spinach minced 1 can coconut lowfat milk - (14-ounce) 1 med kabocha squash peeled, and     minced to yield about 7 c.

1 lb okra minced 2 sprg thyme 4 x chopped cilantro 2 c. water 2 Tbsp. butter     Freshly-grnd black pepper to taste 2 tsp salt

Directions

1. Heat oil in Dutch oven over medium-high heat. Cut slit in Scotch Bonnet and saute/fry it with onion and garlic till softened, about 15 min. Add in spinach, coconut lowfat milk, squash, okra, thyme, green onions, cilantro and water.
2. Bring to boil over high heat. Reduce heat to low, cover and simmer till ingredients are tender, 20 to 25 min.
3. Remove whole pepper, add in butter and puree mix in food processor till smooth. Add in freshly grnd pepper to taste and salt.
4. This recipe yields 12 servings.

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