Callaloo Jamaican Style
Traditional Jamaican-style kale dish featuring kale leaves and stems cooked with bacon, tomatoes, onions, garlic, thyme, paprika, and crispy fried plantains.
Pasos
- 1
Cut the kale leaves and soft stems from the stalks, then soak in a bowl of cold water for about 5–10 minutes.
- 2
Slice the onions, mince the garlic, and dice the tomatoes. Set aside.
- 3
Remove the kale from the water and cut into chunks.
- 4
Place the bacon in a saucepan and cook until crispy. Then add the onions, garlic, and thyme, and stir for about a minute.
- 5
Add the tomatoes, scotch bonnet pepper, and smoked paprika; sauté for 2–3 more minutes.
- 6
Finally add the kale and salt; mix well, and steam for about 6–8 minutes or until the leaves are tender. Add a splash of water as needed. Adjust seasonings and turn off the heat.
- 7
Prepare the plantains: cut off both ends, slit the skin along the seam, peel, and slice into medium-length pieces.
- 8
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 and pepper.
- 9
Fry the plantains over medium heat, shaking the pan to move them every few minutes. As they brown, add more oil spray, salt and pepper if needed until they reach the desired color and texture.
- 10
Remove and serve with kale.
