Callaloo

Ingredients

  • 2 pound(s) callaloo
  • 0.25 cup(s) water
  • 1 large Spanish onion
  • 3 ounce(s) salt pork
  • 2 tablespoon(s) unsalted butter
  • Salt and freshly ground pepper
  • 1 teaspoon(s) annatto powder

In a large soup pot, cook the pork over moderate heat, turning frequently, until it begins to brown and some of the fat is rendered, about 5 minutes. Add the butter and annatto and cook, stirring, until the butter is melted. Stir in the onion, cover and cook over low heat until softened, about 5 ...

View full recipe at Food & Wine

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