I love spinach. Gorgeous green leafiness, it seems to suit every single style of cooking you can challenge it with and adds iron rich taste to everything. But even Popeye would baulk at the price of it these days. Pillowy packets of it disappear into nothing when cooked and takes you aback everytime. When I first lived in London on a student budget I ate mountains of the frozen version and it still seems to taste of the cheap white wine I washed it down with making me struggle with this budget option.
So imagine my joy when I came across a huge can of that altogether most robust cousin of spinach, callaloo, in the Nour Cash and Carry for just 99p recently. The stronger stems and bigger leaves suit canning well and it retains its texture and flavour much better than spinach does. I thought it would suit slow cooking well and decided to update the Indian classic saag aloo with callaloo for an easy one pot meal.