nutritional information

Per Serving:

  • Calories: 97
  • Protein: 3 g
  • Total Fat: 5.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 191 mg
  • Fiber: 4 g
  • Sugar: 3 g
Vegan Gluten-Free

Callaloo with Hot Pepper Vinegar

Callaloo with Hot Pepper Vinegar

Serves 8

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.
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 (1½ Tbs.)
Hot Pepper Vinegar
  • 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

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comments

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.

Shrimati - 2013-03-19 02:30:15

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.

Molly Huff - 2013-02-14 00:47:06

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

Marsha Haggstrom - 2012-12-31 00:02:12

Good Eats

jessyeruffin@att.net - 2011-06-15 14:24:18

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.

LV - 2009-09-07 14:58:09

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.

Monica - 2009-04-22 18:41:25

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 - 2009-04-13 15:51:00

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.

KW - 2011-06-15 22:05:21