The first time that I tasted callaloo was in Negril, Jamaica. Callaloo is served throughout the Caribbean islands. The greens are typically from the amaranth family. I substitute combinations of greens such as spinach, chard, kale and collards. These intensely fiery sautéed greens served with fried plantains are perfect to accompany fish or grilled meats. They can also be a full meal with a side of rice.
The scotch bonnet pepper sets these greens on fire. I substituted jalapeños for the scotch bonnet pepper but feel free to turn up the heat to whatever temperature you prefer.