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.
Hot Pepper Vinegar
- 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 (1½ Tbs.)
- ½ cup finely diced red bell pepper
- ½ cup finely diced yellow bell pepper
- ½ to 1 Scotch bonnet chile, minced
- ½ cup cider vinegar
- 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.
June 2008 p.81