Callaloo

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Yield
6 servings (serving size: 1 1/3 cups pork mixture and 1/2 cup cornmeal fungi)
May 1997
RECIPE BY Cooking Light

Ingredients

  • 5 cups water
  • 1 1/2 cups finely chopped onion
  • 1/2 pound lean, boned, smoked center-cut loin pork chops, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 4 cups chopped spinach
  • 4 cups chopped collard greens
  • 4 cups chopped kale
  • 1/4 cup white vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 (10-ounce) package frozen cut okra, thawed
  • Cornmeal Fungi

Nutritional Information

  • Calories 248
  • Caloriesfromfat 23%
  • Fat 6.2g
  • Satfat 1.6g
  • Monofat 2.3g
  • Polyfat 1.5g
  • Protein 15.3g
  • Carbohydrate 36.1g
  • Fiber 5.3g
  • Cholesterol 23mg
  • Iron 4.6mg
  • Sodium 529mg
  • Calcium 217mg

How to Make It

Combine first 4 ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Add spinach and next 8 ingredients (spinach through okra), and simmer 15 minutes or until vegetables are tender. Spoon Cornmeal Fungi evenly into 6 bowls, and top with pork mixture.

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