1 lb. spinach
6 c. chicken stock
1 onion, finely chopped
1 clove garlic, chopped
2 or 3 scallions, chopped, using green and white parts
1/4 tsp. thyme
4 oz. lean salt pork, cut in 1/2 inch cubes
1/2 lb. fresh, canned, or frozen crab meat
1/2 c. coconut milk
1/2 lb. young okras, or 10 oz. pkg. frozen okra, sliced
Salt and freshly ground pepper to taste
Pickapeppa hot pepper sauce, Tabasco to taste

Wash greens and chop coarsely. Put greens into a large heavy saucepan with the chicken stock, onion, garlic, scallions, thyme, and salt pork. Cover and cook at a gentle simmer until the pork is tender. Add the crab meat, coconut milk, and okras and cook until the okras are done, about 10 minutes. Season to taste with salt and pepper, and pepper sauce. Serves 6.