4 oz

Also known as Amaranth, Callaloo has smooth, bright, tender leaves that can be steamed lightly or even eaten raw. Most folks associate Callaloo with the West African dish by the same name. The stems are tender enough to steam, season the leaves with onion, garlic, and hot pepper and serve it with saltfish, breadfruit, or boiled green plantain.

Store in a reusable plastic bag in the fridge for up to 4 days.