Here in Milwaukee until you pick some out of your own garden, fresh callaloo
is impossible to find. I find canned as exciting as eating canned spinach
(sorry Popeye). I came across this recipe and it's a winner with easy to find ingredients.
This recipe is a favorite of Green Grocer Chicago's very own, Kim. Thanks Kim! Callaloo with Hot Pepper Vinegar
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
Serves 8 Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 lb. collard greens
1 lb. spinach
, stems trimmed
5 cloves garlic, minced (1 1/2 Tbs.) Hot Pepper Vinegar
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 to 1 Scotch Bonnet chile
, minced (or Habanero)
1/2 cup cider vinegar
1/2 tsp. sugar
- To make Callaloo
: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
- Add collard greens
, 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.
- To make Hot Pepper Vinegar
: Combine bell peppers and Scotch Bonnet
chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and 1/2 cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
- To serve: Top each serving of Callaloo
with Hot Pepper Vinegar