Page title and description

Pork & gammon
Callaloo Stew
Ingredients
- 400-500g kale, Savoy cabbage (outer leaves only), chard or spinach (or a mix)
- 125g thick bacon or gammon, chopped (vegetarians substitute diced squash)
- 1 medium onion, chopped
- 1 red chilli pepper, preferably Scotch bonnet (habanẽro), deseeded and finely chopped
- 2 thyme sprigs
- 2 garlic cloves, chopped
- 1 litre chicken or veg stock
- ½ tsp ground allspice
- juice of 1 lime
- 200g shelled crab meat or small shelled prawns (cooked or uncooked)
- ½ tin coconut milk
- 1 tsp butter
- salt and pepper
Method
Prep time:
25 min
PT25M
Cooking time:
40 min
PT40M
-
Step 1
Remove any thick hard stalks from the greens and discard. Finely chop the leaves. -
Step 2
Simmer the bacon or gammon, the greens, onion, chilli, thyme and garlic in the stock until the meat is tender - about 30 minutes. -
Step 3
Add the allspice, the lime and the crab or prawns and simmer until the fish is just cooked (or heated through if using cooked prawns). -
Step 4
Add the coconut milk and the butter. Heat through, taste for seasoning and serve.