Heat Grace Vegetable Oil in a skillet over medium heat. Add Grace Hello Margarine and allow to melt.
Add julienne onion, red sweet pepper, yellow sweet pepper and the garlic; saute for about one minute.
Fold in the callaloo and cook for about two minutes.
Mix in the cabbage and cook for two minutes to get a crunchy taste. Season with black pepper and salt.
To Serve: May be served on the base of a dinner plate, topped with Pan Seared Snapper drizzled with Citrus Sauce.