Pepperpot is a Jamaican soup traditionally made with callaloo along with meat and seasonings. I’ve use spinach in place of the callaloo as a tasty substitute.
2 lbs of fresh mustard greens, chopped
½ lb of fresh spinach, chopped
½ lb of fresh or frozen cut okra
4 slices of bacon, sliced
1 scotch bonnet pepper, seeded and sliced
2 ounces of salt pork
2 large red onions, sliced
1 teaspoon of dried thyme
6 cups of chicken stock
½ cup of Jamaican coconut milk (optional)
Heat a large pot to medium heat and add the salt pork. Saute the pork until it renders the fat in about ten minutes. Add in the sliced bacon and red onions. Cook until the bacon and red onions become almost tender in about five minutes.
Add the mustard greens, thyme, okra, hot pepper and chicken stock. Cover the pot and cook on a simmer for about two hours. Add the spinach the last ½ hour of cooking. If using, add in the coconut milk and remove the salt pork and serve while hot.
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