Ingredients
- Kale (1 bunch)
- Bacon (2 strips)
- Garlic (3 cloves, chopped)
- Onion (1 medium)
- Paprika (1/2 tsp)
- Thyme (1 sprig)
- Tomato (1)
- Red Pepper (1)
- Plantains (4)
- Vegetable Oil (splash)
Instructions
Steps
- Start by removing the leaves and tender stems from the kale. Soak them in cold water for about 5-10 minutes while preparing other ingredients.
- Chop the onion, mince the garlic, and dice the tomato. Set these aside.
- Drain the kale and cut it into manageable chunks.
- In a saucepan, cook the bacon until crispy. Add the onions, garlic, and thyme, stirring for about a minute.
- Mix in the tomatoes and red pepper, along with paprika. Sauté for an additional 2-3 minutes.
- Incorporate the kale, season with salt, and stir well. Steam for 6-8 minutes until the leaves are tender, adding a little water if needed. Adjust the seasonings and turn off the heat.
- Prepare the plantains by cutting off both ends and making a shallow slit down the long side to peel them easily. Remove the peel completely.
- Slice the plantains lengthwise into medium-sized pieces and set aside.
- In a large frying pan, apply a spray of cooking oil. Coat the tops of the plantain slices with oil spray and sprinkle with salt and freshly ground pepper.
- Fry the plantains over medium heat, shaking the pan occasionally to ensure even cooking. As they brown, continue adding oil spray, salt, and pepper until they achieve the desired color and texture.
- Remove the plantains from the heat and serve alongside the cooked kale.