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1
Wash the Swiss chard, kale, and spinach under running water.
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2
Dry on paper towels.
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3
Coarsely shred and set aside.
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4
Fry the salt pork in a 4- or 6-quart heavy soup pot for 5 minutes over medium-high heat.
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5
Add the garlic, onion, and thyme.
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6
Saute over medium-high heat until the pork is browned and crisp and the garlic and onion are soft and translucent, but not browned.
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7
Drain off and reserve any fat that may be left on the bottom of the pot.
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8
Add the Swiss chard, kale, spinach, scallions, and ham to the pot and lightly saute 2 or 3 minutes.
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9
Pour in the broth, bring to almost a boil, lower the heat, and gently simmer, partially covered, 10 to 15 minutes.
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10
Meanwhile, reheat the reserved fat in a nonstick skillet.
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11
It might be necessary to add a little extra vegetable oil.
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12
Saute the okra and peppers, just until the okra is lightly browned and the peppers become aromatic.
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13
Scrape into the simmering soup, then add the crabmeat and coconut milk.
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14
Simmer 10 minutes, or until the okra is soft and the crab is heated through.
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15
Season with salt to taste and serve in a heated tureen or soup bowls, with Tabasco on the side if desired.
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16
If you prefer, add boiled rice to the tureen or 1/2 cup of rice to each bowl before adding the soup.
