Callaloo Jamaican Style

The method

1. 01

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

2. 02

   Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside.

3. 03

   Remove kale from water and cut in chunks.

4. 04

   Place bacon in a saucepan and cook until crispy. Then add onions, garlic, thyme, and stir for about a minute or more.

5. 05

   Add tomatoes and smoked paprika. Sauté for about 2-3 more minutes.

6. 06

   Finally add vegetable oil, salt, mix well, and steam for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.

7. 07

   Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.

8. 08

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

9. 09

   Coat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt and freshly ground pepper.

10. 10

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

11. 11

    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.

12. 12

    Remove and serve with kale.