Tag: Steamed greens

In Jamaica, the term callaloo refers to both the amaranth leafy green vegetable and the savory steamed dish prepared from it, a straightforward naming convention that contrasts with other Caribbean island traditions. This simple name is used for both the raw ingredients and the final cooked meal.

Overcooking greens can cause a significant loss of nutrients, with up to 50% of vitamin C potentially lost. This guide explains exactly how much water to add to greens for different cooking methods, ensuring delicious and nutrient-rich results.