Ingredients:
- kosher salt , for curing
- 2 lb callaloo, ( collard greens or spinach may be substituted), rinsed and chopped
Directions:
- In a large glass dish, liberally salt pork and beef tenderloin on all sides. Cover and refrigerate for one day. Turn over once each day for an additional two days. Remove pork and beef from container and pat dry with paper toweling. Dice the pork and beef.
- In a large stockpot with the oil, saute the pork and beef until brown. Add the onion, garlic and scotch bonnet; saute until onion is translucent. Add scallions and saute for 3 more minutes. Add taro root and saute until translucent.
- Add chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil, reduce heat and cook until meat is tender. Stir in the callaloo. Reduce heat and simmer until wilted. Season with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 709.93 Kcal (2972 kJ) | ||
| Calories from fat | 207.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.04g | 35% | |
|---|---|---|---|
| Cholesterol | 128.48mg | 43% | |
| Sodium | 1189.98mg | 50% | |
| Potassium | 1413.34mg | 30% | |
| Total Carbs | 64.44g | 21% | |
| Sugars | 17.24g | 69% | |
| Dietary Fiber | 6.28g | 25% | |
| Protein | 58.07g | 116% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 71.5mg | 397% | |
| Calcium | 94.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 68.75 Kcal (288 kJ) | ||
| Calories from fat | 20.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 35% | |
|---|---|---|---|
| Cholesterol | 12.44mg | 43% | |
| Sodium | 115.24mg | 50% | |
| Potassium | 136.87mg | 30% | |
| Total Carbs | 6.24g | 21% | |
| Sugars | 1.67g | 69% | |
| Dietary Fiber | 0.61g | 25% | |
| Protein | 5.62g | 116% | |
| Vitamin C | 0.9mg | 15% | |
| Iron | 6.9mg | 397% | |
| Calcium | 9.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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