Callaloo with Hot Pepper Vinegar Recipe

Name: Callaloo with Hot Pepper Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. canola oil; 1 large onion, cut into thin slices (2 cups); 1 lb. collard greens, chopped; 1 lb. spinach, stems trimmed; 5 cloves garlic, minced (1 1/2 Tbs.); 1/2 cup finely diced red bell pepper; 1/2 cup finely diced yellow bell pepper; 1/2 to 1 Scotch bonnet chile, minced; 1/2 cup cider vinegar; 1/2 tsp. sugar

Servings: persons

3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens, chopped
1 lb. spinach, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.)
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch bonnet chile, minced
1/2 cup cider vinegar
1/2 tsp. sugar

1
To make Callaloo: Heat oil in stockpot over medium heat.
2
Add onion, and saute 5 to 7 minutes, or until beginning to brown.
3
Add collard greens, spinach, and garlic; cover, and increase heat to medium-high.
4
Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt.
5
Add 2 cups water, and season with salt and pepper.
6
Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender.
7
Season with salt and pepper.
8
To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup.
9
Stir together vinegar, sugar, and 1/2 cup water in small saucepan.
10
Bring vinegar mixture to a boil, then pour over peppers.
11
Cool.
12
To serve: top each serving of Callaloo with Hot Pepper Vinegar.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbs. canola oil, 1 large onion, cut into thin slices (2 cups), 1 lb. collard greens, chopped, 1 lb. spinach, stems trimmed, and more.

Yes, Callaloo with Hot Pepper Vinegar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Callaloo with Hot Pepper Vinegar

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