Callaloo Jamaican Style

Instructions

1- Cut leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.

2- Proceed to slicing the onions, mincing the garlic and dicing the tomatoes.

3- Set aside Remove kale from water cut in chunks.

4- Place bacon on saucepan and cook until crispy.

5- Then add onions, garlic, thyme, stir for about a minute or more Add tomatoes; scotch bonnet pepper, smoked paprika.

6- Sauté for about 2-3 more minutes.

7- Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender.

8- Add a tiny bit of water as needed.

9- Adjust seasonings and turn off the heat.

10- Using a sharp knife cut both ends off the plantain.

11- This will make it easy to grab the skin of the plantains.

12- Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.

13- Remove plantain peel by pulling it back.

14- Slice the plantain into medium size lengthwise slices and set aside.

15- Coat a large frying pan with cooking oil spray.

16- Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper.

17- Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.

18- As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.

19- Remove and serve with kale.