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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