|Source||Driftless Market-Platteville WI|
A Caribbean soup made with the native green called Callaloo. Here in Wisconsin, we can substitute kale, collards or Bok Choy. This soup is spicy and great with any Jamaican jerk or barbeque dinners.
In a stockpot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk or water.
Remove from heat and puree with a stick blender. Reheat and serve.