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Callaloo is a delicious green that's commonly referred to as Jamaican spinach. Its true name is slender amaranth (the leaves of the amaranth plant) and can even be found growing wild in the United States. Like spinach, sautéed callaloo is a versatile dish. Most often mixed with rehydrated salted cod fish and eaten for breakfast with boiled green bananas, boiled yams, dumplings, and of course, fried plantains, callaloo can be mixed with rice to make a delicious side dish. Or serve callaloo with jerk chicken and rice and peas. 

A simple green packed with potassium, vitamin A, and many other nutrients, callaloo is a great option for any healthy meal. Bell peppers and other vegetables can also be sautéed with the callaloo for another dimension of flavor.

This recipe calls for fresh callaloo, but canned callaloo is often used in Jamaican households and can be found in most Caribbean specialty stores, Latin supermarkets, and even Walmart. (Barring that, fresh spinach or Swiss chard are worthy substitutes.) If you're lucky enough to get fresh callaloo, then all you have to do is discard the tough stems, peel the tender ones, and chop the peeled stems and leaves.

Have you made callaloo? Let us know how it goes in the comments below!

neutral or coconut oil

small yellow onion, finely chopped

fresh callaloo, tough stems discarded and leaves and tender stems roughly chopped, or 2 (19-oz.) cans callaloo, strained and rinsed

Roma tomatoes, seeded and chopped

Scotch bonnet pepper, seeded and chopped