Callaloo and Crab Soup, Couples Ocho Rios

1 pound fresh callaloo or spinach leaves, washed and shredded
1 onion finely chopped
2 garlic cloves finely chopped
5 ounces okra, sliced
1 scotch bonnet pepper or hot chili pepper, seeded and chopped
1 escallion or chive finely chopped
1 fresh thyme sprig
2 tablespoons butter
3 cups chicken stock
1 cup coconut milk
8 ounces crab meat
Salt and pepper to taste

Heat butter over moderate heat. Sauté onion and garlic for about three minutes until soft. Add pepper, chives, thyme, and okra and cook for five more minutes. Stir constantly.

Stir in callaloo and cook for three minutes, stirring to cook leaves evenly. Pour over coconut milk and stock. Bring to boil then simmer for 30 minutes. Stir in crab meal, season with salt and freshly ground pepper to taste and cook five more minutes.

Serve immediately in warm bowls or coconut shells for special effect. May be garnished with crab claws, thyme sprig, escallion, etc.