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

Callaloo is the leaf of the amaranth plant, and it's often prepared in the same way as spinach. Back in Jamaica, it was a staple on my grandmother's farm, and my mom ate it often as a child.

Most varieties of callaloo feature the leaves of plants in the amaranth family. In fact, it’s such a common ingredient, this plant is often referred to as “callaloo” in many regions.

Heat oil in a large pot over medium until shimmering. Add onion, bell pepper, garlic, and peppa sauce; cook, stirring occasionally, until softened, about 10 minutes. Add callaloo, stock, tomatoes ...

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.

If you are lucky enough to find amaranth or taro leaves, use them as directed in this recipe, but bear in mind that they’ll take longer to soften than spinach – 30 minutes should be enough time.

Callaloo is the name that is commonly used in the Caribbean to refer to the large green leaves of the taro, dasheen, tannia, amaranth or yautia plant. However, not all callaloo dishes are created ...

In the Caribbean, callaloo refers to the leaves of particular plants like the taro or amaranth, as well as the dish of greens stewed with broth or coconut milk, sometimes with a small amount of ...

Shaped liked gigantic, swollen teardrops, each green callaloo leaf grants a single wish until a wicked man (with a head the same shape as the leaves he eats) wishes the plant belongs only to him ...