In a large pot, over high heat, add the 1 tablespoon of olive oil. When the oil is hot, add the ham hock and onions. Saute for 2 minutes. Stir in the stock and water and bring to a boil. Season with Essence and add the bay leaves and cook for 20 minutes. Reduce the heat and simmer for 60 minutes. Fold in the greens and season with salt and pepper. Simmer for 30 minutes. Stir in the crabmeat and simmer for 5 minutes. Remove from the heat. Remove the ham hock and shred the meat off the bone back into the soup. In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt, pepper flakes and cayenne. With the machine running, slowly add the remaining olive oil and continue to process until the mixture forms a thick emulsion. Serve hot in bowls, allowing 1 generous cup of the callaloo per portion. Drizzle each serving with a generous 3 tablespoons of the Rouille and sprinkle with 1 tablespoon of coconut.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Combine all ingredients thoroughly.

Yield: 2/3 cup