Callaloo with Hot Pepper Vinegar Recipe | Vegetarian Times Skip to main content

Callaloo with Hot Pepper Vinegar

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.


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3 Tbs. canola oil
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1 large onion, cut into thin slices (2 cups)
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1 lb. collard greens, chopped
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1 lb. spinach, stems trimmed
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5 cloves garlic, minced (1½ Tbs.)

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Hot Pepper Vinegar


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½ cup finely diced red bell pepper
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½ cup finely diced yellow bell pepper
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½ to 1 Scotch bonnet chile, minced
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½ cup cider vinegar
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½ 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 ½ 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: 

3 g
Total Fat: 
5.5 g
Saturated Fat: 
0.5 g
10 g
0 mg
191 mg
4 g
3 g
Serves 8

Comments on this Recipe

being jamaican, i grew up eating callaloo, for a better taste-wise alternative, try using kale instead. I find that it tastes much closer to callaloo, than spinach or collard greens.

Anything with Vinegar makes for a delicious meal. The peppers also add a good touch. But where do you get the Scotch bonnet chile?

Dan, If you live near a carribean/Asian/Latin supermarket you can get them there. Just ask them. Or at Whole Foods, Stop and Shop, Pathmark. They may have a different name. In the latino store it is Dulce something. At Whole Foods it has a different name.

I'm pretty sure that the scotch bonnet is the same thing as the habanero chile pepper. If you can't find them, I would think any hot pepper would do.

Good Eats

Callaloo is callaloo! Not collards. Callaloo is a much more tender green like spinach.

Callaloo does not refer to Amaranth. It refers to a soup made with greens--a gastronomic triumph of the poorest of the poor. In many parts of the world, taro/eddo varieties provide the greenery.

Well, I am from Trinidad & Tobago,and that is certainly NOT Callaloo. Callaloo is made with young dasheen leaves, ochroes, pumpkim, and coconut milk, along with seasonings and hot pepper.