Ingredients

The following ingredients have 4 Servings
  • 1 1.5-pound bunch (680g) callaloo ((or kale or collards))
  • 2 thick strips bacon, (cut in pieces)
  • 3-4 cloves garlic, (minced)
  • 1 medium onion
  • ½ teaspoon smoked paprika
  • 1 sprig fresh thyme
  • 1 fresh tomato
  • 1 whole scotch bonnet pepper
  • Salt and pepper to taste
  • 3-4 ripe plantains
  • cooking spray ((or very little cooking oil))

Instruction

  • Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for about 5-10 minutes or until finished with prep.
  • Proceed to slice the onions, mince the garlic, and dice the tomatoes. Set aside.
  • Remove callaloo from the water and cut it into chunks.
  • Place bacon in a saucepan and cook until crispy. Then add onions, garlic, and thyme, and stir for a minute or more.
  • Add tomatoes, scotch bonnet pepper, and smoked paprika. Sauté for 2-3 more minutes.
  • Finally, add the greens and salt, mix well, and steam for about 6-8 minutes or until leaves are tender. Add a bit of water as needed, adjust seasonings, and turn off the heat.
  • Using a sharp knife, cut both ends off the plantains. That will make it easier to grab the skin of the plantains. Then slit a shallow line down the long seam of the plantain, but 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 or drizzle a bit of cooking oil. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt and 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 callaloo.