Callaloo Trinidad style

Trinidadian callaloo is a cooked leafy-green dish with okra and coconut milk, sometimes enriched with salted meat. Chris De La Rosa describes dasheen leaves as the usual greens, using baby spinach in his Canadian kitchen. In his salted-beef version, the meat is first boiled and drained. Onion, garlic, scallion and thyme are softened in oil before the beef, okra, pumpkin and seasoning peppers are added.^[1]

The greens wilt in the pot before water, coconut milk and a whole Scotch bonnet pepper are added. Once the vegetables are tender, the beef is removed while the mixture is broken down with a whisk or swizzle stick, or briefly pulsed in a blender. The meat returns to the finished callaloo.^[1]