Ingredients
- Kale (1 bunch)
- Bacon (2 strips)
- Garlic (3 cloves, chopped)
- Onion (1 medium)
- Tomato (1, diced)
- Red Pepper (1, chopped)
- Paprika (1/2 tsp)
- Thyme (1 sprig)
- Banana (Plantain) (4, sliced)
- Vegetable Oil (splash)
Instructions
Steps
- Begin by cutting the leaves and tender stems from Kale. Soak them in cold water for 5-10 minutes while you prepare the other ingredients.
- Slice Onion, mince Garlic, and dice Tomato. Set these aside.
- Remove the kale from the soaking water and chop it into chunks.
- In a saucepan, cook Bacon until it becomes crispy. Then, add the chopped onions, garlic, and a sprig of Thyme. Stir for about a minute.
- Add the tomatoes and Red Pepper, along with Paprika, and sauté for an additional 2-3 minutes.
- Incorporate the chopped kale and a splash of vegetable oil. Mix everything well and steam for about 6-8 minutes, or until the leaves are tender, adding a little water if necessary. Adjust the seasoning and remove from heat.
- For the Plantains, cut off both ends and make a shallow slit down one side to peel them easily. Remove the peel and slice the plantains into medium-sized lengthwise pieces.
- Heat a large frying pan and spray it with Vegetable Oil. Generously coat the plantains with oil spray and season with salt and pepper.
- Fry the plantains over medium heat, shaking the pan occasionally. As they brown, continue to add oil spray and adjust seasoning until they reach the desired color and crispness.
- Serve the cooked callaloo alongside the fried plantains.