Other
Callaloo
A leafy green stewed in the Caribbean. In Jamaica the leaf is usually amaranth. In Trinidad it is often the leaf of the taro plant. Either way it is cooked down into a soft green.
Origin
A Caribbean pot green, the species depending on the island.
Flavour
Earthy, spinach-like, and savoury.
How to use it
Strip the leaves from tough stems and simmer them in a stew or with salt fish.
Storage
Refrigerate fresh leaves briefly, or use frozen callaloo.
Recipes using it
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