Callaloo with Hot Pepper Vinegar

Callaloo with Hot Pepper Vinegar is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. For 93 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 97 calories. This recipe serves 8. This recipe from Vegetarian Times requires canolan oil, spinach, yellow bell pepper, and garlic. This recipe is liked by 220 foodies and cooks. Plenty of people really liked this Central American dish. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Hot Pepper Vinegar, Smashed Cucumber Salad with Hot Vinegar, and Pulled Pork with Black Pepper Vinegar are very similar to this recipe.

Servings: 8

 

Ingredients:

3 Tbs. canola oil

½ cup cider vinegar

1 lb. collard greens, chopped

5 cloves garlic, minced (1½ Tbs.)

1 large onion, cut into thin slices (2 cups)

½ cup finely diced red bell pepper

½ to 1 Scotch bonnet chile, minced

1 lb. spinach, stems trimmed

½ tsp. sugar

½ cup finely diced yellow bell pepper

Equipment:

pot

tongs

measuring cup

sauce pan

Cooking instruction summary:

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.

 

Step by step:

To make Callaloo

1. Heat oil in stockpot over medium heat.

2. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.

3. 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.

4. 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

1. 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.

2. To serve: top each serving of Callaloo with Hot Pepper Vinegar.


Nutrition Information:

Quickview
97 Calories
3g Protein
5g Total Fat
8g Carbs
35% Health Score
Limit These
Calories
97
5%

Fat
5g
9%

  Saturated Fat
0.47g
3%

Carbohydrates
8g
3%

  Sugar
2g
2%

Cholesterol
0.0mg
0%

Sodium
56mg
2%

Get Enough Of These
Protein
3g
8%

Vitamin K
526µg
501%

Vitamin A
8479IU
170%

Vitamin C
67mg
82%

Manganese
0.99mg
50%

Folate
193µg
48%

Vitamin E
3mg
23%

Calcium
197mg
20%

Fiber
4g
17%

Magnesium
65mg
16%

Potassium
522mg
15%

Vitamin B6
0.29mg
15%

Vitamin B2
0.2mg
12%

Iron
1mg
11%

Vitamin B1
0.09mg
6%

Copper
0.13mg
6%

Phosphorus
55mg
6%

Vitamin B3
1mg
5%

Zinc
0.52mg
3%

Vitamin B5
0.27mg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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