Hearty callaloo works fantastically in pastry dishes, as it holds its shape and doesn’t wilt much, while plantain acts as a sweet surprise in this pie from the Plentiful cookbook. The canned version of callaloo is made by first harvesting and washing the leaves of the callaloo plant, which is a type of amaranth plant commonly found in the Caribbean. The leaves are then cooked down with various seasonings and spices before canning, much like how fresh callaloo is prepared. Look for it in specialty markets, but if you can’t locate it, it can be ordered online.

This post was originally published on VegNews.com.