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:
covered percent of daily need
