Callaloo Jamaican Style

Ingredients

• 1 bunch Kale
• 2 strips Bacon
• 3 cloves Chopped Garlic
• 1 medium Onion
• 1/2 tsp Paprika
• 1 Sprig Thyme
• 1 Tomato
• 1 Red Pepper
• 4 Banana
• Splash Vegetable Oil

Steps

1. 1

   Cut leaves and soft stems from the kale branches

2. 2

   them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.

3. 3

   Proceed to slicing the onions

4. 4

   mincing the garlic and dicing the tomatoes. Set aside

5. 5

   Remove kale from water cut in chunks.

6. 6

   Place bacon on saucepan and cook until crispy. Then add onions

7. 7

   garlic

8. 8

   thyme

9. 9

   stir for about a minute or more

10. 10

    Add tomatoes; scotch bonnet pepper

11. 11

    smoked paprika. Sauté for about 2-3 more minutes.

12. 12

    Finally add vegetable

13. 13

    salt

14. 14

    mix well

15. 15

    and steamed 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.

16. 16

    Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. 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.

17. 17

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

18. 18

    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

19. 19

    freshly ground pepper.

20. 20

    Let the plantains "fry" on medium heat

21. 21

    shaking the frying pan to redistribute them every few minutes.

22. 22

    As the plantains brown

23. 23

    continue to add more cooking oil spray

24. 24

    salt and pepper (if needed) until they have reached the desired color and texture.

25. 25

    Remove and serve with kale