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Summary

Yield
Servings
SourceDriftless Market-Platteville WI
Prep time
Cooking time
1 hour
Total time
1 hour

Description

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.

Category: 
Submitted by: 
Robin

Ingredients

1 bn
Kale, collards, Swiss charc or Bok Choy (coarsely chopped)
1 1⁄2 c
unsweetened coconut milk
3 c
Milk-dairy or rice or soy
2 c
Onion (minced)
1⁄4 c
winter squash or yams (chopped)
1
Jalapeno pepper (chopped)

Instructions

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.