PERRY LOWELL
1 lb Fresh spinach or callaloo
Greens, stemmed, well-washed, coarsely chopped
1 lb Okra, stems & tips trimmed into 1/4"-thick slices
1 medium Onion, chopped
1 Scallion, chopped
1 Garlic clove, minced
1 Sprig parsley
Fresh hot chile pepper such as scotch bonnet seeded, minced
1 tsp Salt
1/4 tsp Dry thyme
1/4 tsp Freshly ground black pepper
6 1/2 cup Water
3/4 cup Cooked smoked ham, (about 3/4 cup)
1/3 cup Fresh lime juice
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1. In a 5-quart Dutch oven or soup kettle, combine the spinach leaves, okra, onion, scallion, garlic, parsley, chile pepper, salt, thyme, and pepper. Add the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the okra is very tender, about 30 minutes.
2. Puree the soup in a blender, food processor, or food mill. Return the soup to the Dutch oven, and stir in the ham and lime juice. Cook, stirring constantly, over medium heat just until the ham is heated through, about 5 minutes. Serve immediately. Adapted From: Kwanzaa: An African-American Celebration of Culture and Cooking, by Eric V. Copage, published by Quill (William Morrow), ISBN 0-688-12835-1 Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com> on Feb 1, 1998
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