Ingredients
- 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
- Salt
Directions
Put 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.















Chicken on a Dime
Paula's Best Dishes
Conscious Cooking
Barbecue Secrets
Cooking for Kids
10 Ways to Measure Perfect Portion Sizes
Healthy Fall Recipes
Salad Recipe Collection
Easy Weeknight Dinner Recipes
Simple, Satisfying Snacks


