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

Directions

1. Step 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. Step 2: Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
3. Step 3: Remove kale from water cut in chunks.
4. Step 4: Place bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more
5. Step 5: Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
6. Step 6: 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.
7. Step 7: 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.
8. Step 8: Slice the plantain into medium size lengthwise slices and set aside.
9. Step 9: 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.
10. Step 10: Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
11. Step 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. Step 12: Remove and serve with kale