Callaloo (kale, spinach, and okra) with pan-fried cod

Prepare the green seasoning

1. Coarsely chop the herbs, green onion, garlic, and hot pepper. Be careful: wear gloves when handling the peppers, or wash your hands thoroughly after handling them.
2. Prepare the green seasoning by placing all the chopped ingredients in a mini food processor or hand blender and purée (in the order of garlic, green onion, herbs, and chili pepper) until you obtain a fine texture. Water is not necessary, but you can add just enough water as needed to blend well in the food processor.
3. Scrape down the sides and pulse again.
4. Set aside in a small bowl.

Prepare the VEGETABLES

1. Chop the cabbage and spinach into medium-sized pieces and cut the red onion and red bell pepper into very small cubes.
2. Slice the okra in half lengthwise and lightly season the inside with salt and pepper.
3. Put 1 teaspoon of oil in a saucepan and turn the heat to medium-high.
4. When the pan is very hot, add the okra and fry until golden brown, then cover for 30 seconds to 1 minute, reducing the heat to low.
5. Remove the crispy okra and set aside.
6. Leave the heat on low and add 1 teaspoon of oil, then cook the red onions for 1 minute, increasing the heat to medium until they are translucent.
7. Add the peppers and cook for 1-2 minutes.
8. Add the cabbage and spinach, along with 2 tablespoons of the green seasoning. Enjoy the wonderful aromas as it cooks, and stop cooking when the beautiful green colors of the cabbage and spinach stand out.
9. Take the mixer (or hand blender with a bowl) and add half a cup of coconut milk, half of the okra, and half of the cooked cabbage, spinach, bell pepper, and red onion mixture, along with salt (2 teaspoons) and pepper (1/2 teaspoon).
10. Blend everything until you get a fine, smooth consistency. Remove the mixture with a spatula and add the cooked vegetables to the pan.
11. Squeeze the juice of half a lemon over the mixture and mix all the ingredients (callaloo) with a spatula in the pan.

Cook the cod

1. Preheat the oven to 200°F
2. Season the cod portions with salt and pepper, add a pinch of the green seasoning, and massage the portions to coat the cod thoroughly.  
3. Lightly sprinkle with the mixture of flour, paprika, and lemon zest, two pinches of salt, and a pinch of pepper in a Ziploc bag.
4. Remove the portions and set aside on a plate.
5. Put the remaining oil in an ovenproof skillet and set the heat to medium-high.
6. Cook the cod portions, flesh side down, until a golden brown crust forms, then reduce the heat to low.
7. Next, turn the portions over to the skin side and cook on low heat for 3 minutes (the cod cooks quickly to retain its tenderness).
8. Leave everything in the pan and bake the cod portions and remaining okra pieces for 6-8 minutes.
9. Meanwhile, prepare 4 pasta dishes to serve with the meal.
10. Quickly reheat the callaloo over medium heat and add a little coconut milk to create a smooth, creamy mixture similar to a purée, with a consistency that allows the vegetables to remain intact.
11. Serve a portion of callaloo in the dishes, add a portion of cod on top, and place two halves of grilled okra on top. Take the last half of the lemon, slice it, and squeeze it over the cod 😉