Callaloo

Yield: 6 servings (serving size: 1 1/3 cups pork mixture and 1/2 cup cornmeal fungi)

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

Preparation

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.

Nutritional Information

Calories:

248 (23% from fat)

Fat:

6.2g (sat 1.6g,mono 2.3g,poly 1.5g)

Protein:

15.3g

Carbohydrate:

36.1g

Fiber:

5.3g

Cholesterol:

23mg

Iron:

4.6mg

Sodium:

529mg

Calcium:

217mg