Callaloo Jamaican Style with Fried Plantains

Ingredients

• 1 bunchkale, leaves and soft stems only; soaked in cold water for 5 to 10 minutes, then cut into chunks
• 2bacon, strips; cooked until crispy
• 3 clovegarlic, chopped
• 1onion, medium, sliced
• 1/2 tspsmoked paprika
• 1 sprigthyme
• 1tomato, diced
• 1scotch bonnet pepper, instructions specify scotch bonnet; check heat preference
• 4plantains, ripe; the instructions clearly describe plantain preparation
• vegetable oil, cooking spray or a splash, for frying plantains

Method

1. 1

   Slice the onions, mince the garlic and dice the tomatoes. Soak the kale leaves and soft stems in cold water for 5 to 10 minutes, then remove and cut into chunks.

2. 2

   Cook the bacon in a saucepan until crispy. Add the onion, garlic and thyme and stir for about 1 minute.

3. 3

   Add the tomatoes, scotch bonnet pepper and smoked paprika. Saute for 2 to 3 minutes.

4. 4

   Add the kale, salt and a tiny bit of water if needed. Mix well, cover and steam for 6 to 8 minutes until the leaves are tender. Adjust seasoning.

5. 5

   Cut both ends off each plantain, slit the skin lengthways and peel. Slice into medium lengthwise strips.

6. 6

   Spray or coat a large frying pan with oil. Add the plantain slices, spray the tops with oil and season with salt and pepper. Fry on medium heat, shaking the pan occasionally, adding more oil as needed until golden and caramelised on both sides.

7. 7

   Serve the plantains alongside the callaloo.