1/2teaspoonkosher or sea salt (1/4 teaspoon table salt)
freshly ground black pepper
Instructions
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.
Add the kale and saute until wilted, tossing with the onion and bacon, about 5 minutes.
Pour in the coconut milk and broth and continue to cook for an additional 5 minutes. Season with salt and pepper to taste.
Notes
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.