Callaloo is both the name of a dish, a staple all over the Caribbean, and the vegetable it is made with — the leafy greens from amaranth, taro and other plants, depending on the region.

But it seems more sensible to work with the greens that don’t just tolerate mid-summer heat but thrive in it. Purslane, callaloo, Malabar spinach, lamb’s quarters, the greens of sweet potato ...

In Jamaica, the name refers both to the leafy greens of amaranth and the dish made from braising those leaves down in stock with aromatics. Callaloo may be found at Caribbean grocery stores ...

Simmer until the spinach is soft and dark green, about 8 minutes. Add the chives to the soup, and carefully fish out the scotch bonnet/habanero pepper. Using an immersion blender or food processor ...

In the Caribbean, particularly in Jamaica, no green is more prized than callaloo. Michael Joseph, who is Jamaican, owns M. J. Vegetables and farms a half acre in Lithonia. He has built a business ...

You may have seen amaranth seeds as an edible grain alternative, but callaloo refers to the tender, spinach-like green leaves ...

On one of those last-minute, fleeting trips Alan made to visit us in San Francisco, he whipped up some callaloo. Those of you from the West Indies may salivate at the thought of this green ...

While nearly every take on callaloo features some type of leafy green vegetable, the other ingredients used depend on location and availability. In Trinidad & Tobago, most callaloo recipes call ...

Callaloo is a leafy green vegetable that is very similar to spinach and is eaten throughout the Caribbean. Callaloo has its roots in West Africa and was probably brought to the Americas by ...

In my young unseasoned eyes, callaloo looked like unsavory, swampy green glop that had no place next to any of the desirables: tangy-sweet lacquered stewed chicken; freshly steamed nutty rice ...