Callaloo Jamaican Style

The recipe

Instructions

1. 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. 2
   Proceed to slicing the onions, mincing the garlic and dicing the tomatoes
3. 3
   Remove kale from water cut in chunks
4. 4
   Place bacon on saucepan and cook until crispy
5. 5
   Then add onions, garlic, thyme, stir for about a minute or more
6. 6
   Add tomatoes; scotch bonnet pepper, smoked paprika
7. 7
   Sauté for about 2-3 more minutes
8. 8
   Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender
9. 9
   Add a tiny bit of water as needed
10. 10
    Adjust seasonings and turn off the heat
11. 11
    Using a sharp knife cut both ends off the plantain
12. 12
    This will make it easy to grab the skin of the plantains
13. 13
    Slit a shallow line down the long seam of the plantain; peel only as deep as the peel
14. 14
    Remove plantain peel by pulling it back
15. 15
    Slice the plantain into medium size lengthwise slices and set aside
16. 16
    Coat a large frying pan with cooking oil spray
17. 17
    Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper
18. 18
    Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes
19. 19
    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
20. 20
    Remove and serve with kale

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