Recipe: Jamaican Collard Stew

Sweet and sour and slightly spicy--Jamaican Collard Stew will make you want to jump up and dance.

Collards are similar to calalloo, which is a green leafy vegetable popular in the Caribbean Islands.


Ingredients
1 tablespoon canola oil
1 pound frozen collards, finely chopped
1 cup finely chopped onion
1 cup green onions with tops, sliced
2 tablespoons minced garlic
1 tablespoon chopped fresh parsley
2 quarts chicken stock
½ cup vinegar
½ teaspoon thyme
¼ cup Pickapeppa®
2 ounces tasso, chopped
2 ounces lean salt pork, rinsed to remove superfluous salt
1 can (15 ounces) Coco Lopez® cream of coconut
2 cups sliced okra
1 can crabmeat
4 ounces chicken, chopped and cooked
Salt substitute
Freshly ground black pepper to taste
Ground red pepper to taste

Preparation
·Place all the ingredients in the stockpot except the coconut cream, okra, crabmeat, chicken, salt substitute, and peppers.
·Simmer the stew until all the different foods included are tender (an hour or 2).
·Add the remaining ingredients and simmer 10 minutes. Adjust the spices.


Equipment/Utensils
Stockpot, Knife, Cutting board