Callaloo with Hot Pepper Vinegar

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Callaloo refers to amaranth, a leafy vegetable cooked the same way greens are cooked in the southern United States. For a similar taste and texture, we made the dish using a half-and-half mix of collard greens and spinach.

  • SERVINGServings


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

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 97
  • Carbohydrate Content: 10 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Sodium Content: 191 mg
  • Sugar Content: 3 g