Callaloo is the name of a traditional West Indian soup from Trinidad and Tobago, as well as the large leafy greens, also known as dasheen or taro root leaves, that are its chief component. Spinach is a good substitute. Okra, known as ochro, is the other main ingredient in callaloo. Traditionally, raw crab is chopped whole in the shell and added, but for ease of service, I’m calling for seafood stock and picked crabmeat.
1 teaspoon canola oil
1 onion, coarsely chopped
1 garlic clove, finely chopped
1 habañero or Scotch bonnet pepper, seeded and chopped
10 ounces spinach, stems trimmed, chopped
1/2 pound okra, stem ends trimmed, chopped
1 scallion, chopped (white and tender green parts)
2 thyme sprigs, leaves only
2 flat-leaf parsley sprigs, leaves only
4 cups seafood stock or water
Coarse kosher salt and freshly ground black pepper
1 pound fin or lump crabmeat, picked through for cartilage and shell
Juice of 1 lime
Heat the oil in a pot over medium-high heat. Add the onion and cook until soft and translucent, 3–5 minutes. Add the garlic and habañero and cook until fragrant, 45–60 seconds. (Be careful not to breathe in the steam because habañeros are very hot.) Add the spinach, okra, scallion, thyme, parsley, and stock. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook, stirring occasionally, until the greens and okra are very tender, about 30 minutes.
To finish the soup, ladle it into a blender a little at a time and purée until smooth. (I normally use an immersion blender for soups, but this soup is so fibrous, using an immersion blender was a challenge.) Return the soup to the pot and add the crab. Stir to combine. Bring to a simmer to heat through. Add the lime juice and taste and adjust for seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.