One of my favorite parts of our CSA farmshare is the interesting new veggies we get to try. Callaloo was one of those fun finds. These greens cook up kind of like spinach, and I find they are especially good with coconut milk. I was searching around for a good way to use up the latest bunch and I stumbled across this recipe from Robin Robertson’s The Vegan Slow Cooker. It sounded like a good start, but I tweaked it a bit using ingredients I had on hand and a few other changes to match our taste. The result was a delicious slow-cooker soup that did justice to our delicious callaloo
Slow-Cooker Callaloo Soup
1. Heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the tomato paste, thyme and spices and sauté for 1-2 minutes.
2. Transfer the onion mixture to the slow cooker. Add the sweet potatoes, bell pepper, jalapeño, and beans. Stir in the broth and season to taste with salt and pepper. Cover and cook on Low for 6-7 hours.
3. Stir in the callaloo and coconut milk. Taste and adjust the seasonings. Cover and cook until the callaloo is wilted, about 30 minutes. Serve hot.