Callaloo

By Lv2Cook

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
• CORNMEAL FUNGI
• 1 cup yellow cornmeal
• 3 cups water
• 1 tablespoon margarine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 1

Preparation

Step 1

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.

Serving Size: 1 1/3 cups pork mixture and 1/2 cup Cornmeal Fungi
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To Make Cornmeal Fungi:

Place cornmeal in a medium saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Stir in margarine, salt, and pepper; cook an additional 2 minutes or until thick, stirring constantly.

Serving Size: 1/2 cup