Callaloo Recipe, from the former Ciboney

2 pounds fresh kale or spinach, stems removed
1/4 pound salt pork, cut in 1/4 inch strips
1/2 pound boneless lean port, cut in 1/2 inch cubes
2 white onions, cut in half and thinly sliced
freshly ground black pepper to taste
4 teaspoons hot red pepper sauce or to taste
1 tablespoon dried thyme crumbled
6 cups well-flavored chicken stock
1/2 pound fresh white crabmeat

Rinse the kale thoroughly, pat dry with paper towels, roughly chop, set aside. Place the salt port strips in a large Dutch oven and sauté over medium heat for 10 minutes or until they are brown and the fat has been rendered.

Drain off all but two tablespoons of the fat. Add the pork cubes and onions to the Dutch oven and sauté until the pork is brown and the onions are translucent, about five minutes. Add the chopped kale, several grinds of the black pepper, the red pepper sauce, thyme, and chicken stock. When the first batch of kale has wilted considerably, about five minutes, add the remainder. Cover and simmer about 2 1/2 hours.

Remove the salt pork strips. Add the crabmeat and stir to mix. Cover and continue simmering for another five minutes. May be served immediately but is better if made in advance and reheated before serving. Serve with white rice or boiled bananas.