Callaloo Jamaican Style

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

Proceed to slicing the onions, mincing the garlic and dicing the tomatoes

Remove kale from water cut in chunks

Place bacon on saucepan and cook until crispy

Then add onions, garlic, thyme, stir for about a minute or more

Add tomatoes; scotch bonnet pepper, smoked paprika

Sauté for about 2-3 more minutes

Finally add vegetable, salt, mix well, 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

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

Slice the plantain into medium size lengthwise slices and set aside

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, freshly ground pepper

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

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

Remove and serve with kale