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1/2 pound callaloo, washed and chopped fine
1/2 pound kale, washed and chopped fine
1/2 pound corned beef, cut into 1/2-inch cubes
12 cups water
2 cups coconut milk, unsweetened
1/2 pound yellow sweet potatoes, peeled and diced
1/2 pound Yukon Gold potatoes, peeled and diced
2 scallions, chopped
2 thyme sprigs
1 Scotch bonnet pepper, trimmed but whole
Freshly ground black pepper
SaltPut the callaloo, kale, and beef in stockpot, cover with the water, and bring to a boil. Reduce to a simmer and cook until the beef is tender, about 1 hour.
To the callaloo mixture, add the coconut milk, sweet potatoes, potatoes, scallions, thyme, Scotch bonnet, and freshly ground pepper. Bring back to a simmer for 1/2 hour more. Season at the end with the salt, to taste.
Other Recipes from this Episode
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