Jamaican Callaloo

Instructions

1. 1

   Prepare the Kale

   4 min

   Begin by stripping the leaves and tender stems from the kale. To ensure they are clean, soak the leaves in cold water for about 5-10 minutes while you gather and prep the other ingredients. This helps to remove any dirt or grit.

2. 2

   Mince Vegetables

   6 min

   Finely chop the onion, mince the garlic, and dice the tomato into small pieces. Keep these prepped vegetables in a bowl nearby as they will be added to the sauté later.

3. 3

   Chop Kale

   4 min

   After soaking, drain the kale and cut it into manageable chunks, roughly 1-2 inches in size. This will help it cook evenly and make it easier to incorporate into the dish later.

4. 4

   Cook Bacon and Aromatics

   7 min

   In a saucepan over medium heat, cook the bacon until it becomes crispy and releases its fat, about 5-7 minutes. Once crispy, add the chopped onion, minced garlic, and thyme, stirring for about a minute until fragrant and the onions begin to soften.

5. 5

   Add Tomatoes and Peppers

   2 min

   Stir in the diced tomatoes and red pepper, along with the paprika. Sauté this mixture for an additional 2-3 minutes, allowing the vegetables to soften and the flavors to meld together.

6. 6

   Steam the Kale

   7 min

   Add the chopped kale to the saucepan, season with salt, and stir everything together. Cover and steam for 6-8 minutes until the kale is tender and bright green, adding a splash of water if it looks too dry. Adjust the seasoning to taste before removing from heat.

7. 7

   Prepare Plantains for Peeling

   4 min

   Take the plantains and cut off both ends. Make a shallow slit down the long side of each plantain to make peeling easier. Carefully remove the peel completely, exposing the fruit inside.

8. 8

   Slice Plantains

   4 min

   Slice the peeled plantains lengthwise into medium-sized pieces, about half an inch thick. Set these slices aside for frying; ensure they are uniform in size for even cooking.

9. 9

   Prep Frying Pan

   2 min

   In a large frying pan, apply a light spray of vegetable oil to coat the bottom. Lightly coat both sides of the plantain slices with oil spray, then sprinkle them with salt and freshly ground pepper to enhance flavor.

10. 10

    Fry Plantains

    7 min

    Heat the frying pan over medium heat and add the plantains. Fry them, shaking the pan occasionally to ensure even cooking. As they start to brown, continue to add more oil spray, salt, and pepper as needed until they reach a golden color and crispy texture, usually about 6-8 minutes.

11. 11

    Serve the Dish

    1 min

    Once the plantains are perfectly fried, remove them from the heat. Serve the crispy plantains alongside the sautéed kale, creating a delicious and colorful plate.

FAQ