Callaloo with Hot Pepper Vinegar

• 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 1/2 Tbs.)
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced yellow bell pepper
• 1/2 to 1 Scotch bonnet chile, minced
• 1/2 cup cider vinegar
• 1/2 tsp. sugar

1. To make Callaloo: Heat oil in stockpot over medium heat.
2. Add onion, and saute 5 to 7 minutes, or until beginning to brown.
3. Add collard greens, spinach, and garlic; cover, and increase heat to medium-high.
4. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt.
5. Add 2 cups water, and season with salt and pepper.
6. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender.
7. Season with salt and pepper.
8. To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup.
9. Stir together vinegar, sugar, and 1/2 cup water in small saucepan.
10. Bring vinegar mixture to a boil, then pour over peppers.
11. Cool.
12. To serve: top each serving of Callaloo with Hot Pepper Vinegar.

canola oil, onion, collard greens, spinach, garlic, red bell pepper, yellow bell pepper, scotch, cider vinegar, sugar

Taken from www.vegetariantimes.com/recipe/callaloo-with-hot-pepper-vinegar/ (may not work)