Name: Callaloo
Yield: 6 servings (serving size: 1 1/3 cups pork mixture and 1/2 cup cornmeal fungi)
Ingredients: 5 cups water; 1 ½ cups finely chopped onion; ½ 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; ¼ cup white vinegar; 2 tablespoons chopped fresh parsley; 1 tablespoon hot pepper sauce; 1 teaspoon dried thyme; ½ teaspoon salt; 1 (10-ounce) package frozen cut okra, thawed; Cornmeal Fungi

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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Callaloo

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