Callaloo or amaranth greens, are of if my favorite summer vegetables. They cook down to be very tender, and have such a delicious flavor. When cooked  they are very much like spinach.

Apparently any amaranth leaves can be eaten, even the thorny wild one if you’re so inclined, but some are better eating quality than others. I love the large-leafed Callaloo variety from the Southern Heritage Seed Collective locally (also available from Southern Exposure Seed Exchange). This pretty pink-stemmed one is from Baker Creek, but I’ve grown many kinds of amaranth and the leaves are pretty equally tasty. The mayo Indian red amaranth was a weed in my old garden! Adaptive Seeds also offers some gorgeous varieties of amaranth. It’s great to have a multi purpose crop with greens and grain from harvesting!

They do get some bug damage in the late summer, but as long as it’s not extensive they are still very edible.

They can be added to soups, stews, pots of beans or lentils (they are great in chickpea curry), and stir-fried.  They also make great “chips” in the style of kale chips.

Here is a simple recipe that I crave in the late summer:

Buttered Callaloo

A big bundle of Callaloo greens
Salt
A generous pat if good butter

Optional sprinkle of black pepper

1. Bring a pot of salted water to a boil. The salt cooks into the greens, so i make it fairly salty – at least a teaspoon per quart, depending on how much water you’re using and how much Callaloo you have to cook.

2. While the water is heating, trim the stems back to the level of the leaves.

3. Add leaves to boiling water and cook until tender. Drain well . Toss with a pat of butter and season with optional black pepper.