Trinidad Callaloo is a medley of leafy greens with fresh herbs and vegetables cooked in coconut milk and blended to create a stew- or soup like dish. Traditionally made with the leaves of the root vegetable dasheen (taro), modern amalgamations have utilized spinach to give another unique flavor. Other variations include adding crab meat, salted pork or coconut cream instead of coconut milk for more depth of flavor. Even the texture can range from chunky, a smooth purée or somewhere in between. This is also a very nutrient dense dish full of leafy greens and healthy fats from the coconut milk. Callaloo is a staple of the family Sunday lunch served on top of rice, alongside a piece of Macaroni Pie or on its own as a soup. Carefully read through all ingredients and instructions for suggested optional ingredients and when to add them to the dish.