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1
In a large pot, over high heat, add the 1 tablespoon of olive oil.
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2
When the oil is hot, add the ham hock and onions.
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3
Saute for 2 minutes.
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4
Stir in the stock and water and bring to a boil.
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5
Season with Essence and add the bay leaves and cook for 20 minutes.
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6
Reduce the heat and simmer for 60 minutes.
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7
Fold in the greens and season with salt and pepper.
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8
Simmer for 30 minutes.
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9
Stir in the crabmeat and simmer for 5 minutes.
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10
Remove from the heat.
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11
Remove the ham hock and shred the meat off the bone back into the soup.
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12
In a food processor, combine the roasted pepper, garlic, cilantro and egg.
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13
Pulse until smooth.
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14
Season with salt, pepper flakes and cayenne.
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15
With the machine running, slowly add the remaining olive oil and continue to process until the mixture forms a thick emulsion.
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16
Serve hot in bowls, allowing 1 generous cup of the callaloo per portion.
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17
Drizzle each serving with a generous 3 tablespoons of the Rouille and sprinkle with 1 tablespoon of coconut.
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18
*RAW EGG WARNING
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19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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21
Combine all ingredients thoroughly.
