Description

Jamaican Gold Callaloo in Brine is a premium canned version of Jamaica’s favorite leafy green vegetable. Callaloo (Amaranthus viridis) is often called “Jamaican Spinach,” but it has a richer, more robust earthy flavor and a sturdier texture than European spinach.

Being packed in brine (saltwater) preserves the greens while they are shelf-stable, making it a convenient pantry alternative to fresh callaloo, which can be labor-intensive to clean and peel.

🥣 Preparation (The “Tin” Method)

Since the callaloo is already cooked during the canning process, you only need to heat and season it.

1. Drain & Rinse: Empty the can into a colander and rinse under cold water to remove excess salt from the brine.
2. Sauté the Base: Heat a little oil or butter in a pan. Sauté diced onion, garlic, scallions (green onions), and tomato. For heat, add a slice of Scotch Bonnet pepper.
3. Steam: Add the drained callaloo to the pan. Season with black pepper and a sprig of fresh thyme.
4. Finish: Cover and steam on low heat for 3–5 minutes. Some like to add a teaspoon of butter at the end for a “silky” mouthfeel.