Callaloo, also called Jamaican Spinach or vegetable amaranth, is slightly more dense than spinach—more towards Swiss chard—with a pleasant, mild earthy flavor. Prepare your Callaloo by washing it, pulling off the outer skin of the stem like you would celery, and then chop the entire stem and leaves together. Sauté with onion, green pepper, tomato, garlic in some good olive oil and you will have a delicious dish that is flavorful, with a great texture. Calaloo is rich in iron, vitamin C, calcium, and even contains protein.