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Callaloo with Hot Pepper Vinegar
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Ingredient:

2 Tbs. extra virgin olive oil, plus more for drizzling

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 (1 ½ Tbs.)

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

Details:

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, 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.

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.

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