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.
- 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
- To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
- 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.
- 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.
- To serve: Top each serving of Callaloo with Hot Pepper Vinegar.
- 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