Callaloo, sometimes calaloo or kallaloo, is a Caribbean dish that is most popular and originally from Trinidad and Tobago, but is also served in Guyana and Jamaica. Callaloo is sometimes made with okra or water spinach. In this case Sunny Anderson made it with Kale, thus the name Kale-llaloo.
Ingredients:4-6 slices bacon, roughly chopped
1 Vidalia onion, diced
8 cups chopped kale
1 cup coconut milk
1 cup broth (chicken, vegetable or beef)
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
freshly ground black pepper
1. In a large saute pan over medium heat, cook the bacon until just begins to crisp. Add the onions and cook for 3 to 4 minutes.
2. Add the kale and saute until wilted, tossing with the onion and bacon, about 5 minutes.
3. Pour in the coconut milk and broth and continue to cook for an additional 5 minutes. Season with salt and pepper to taste.