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
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.