Jamaican-style callaloo — leafy greens steamed with bacon, garlic, thyme and scotch bonnet, served with golden pan-fried plantain for a hearty side.
- 1 bunch Kale
- 2 strips Bacon
- 3 cloves Chopped Garlic
- 1 medium Onion
- 1/2 tsp Paprika
- 1 Sprig Thyme
- 1 Tomato
- 1 Red Pepper
- 4 Banana
- Splash Vegetable Oil
Tags:
SavoryVideo
Preparation
- Cut the leaves and soft stems from the kale and soak in a bowl of cold water for 5–10 minutes while you prep.
- Slice the onion, mince the garlic and dice the tomatoes, then set aside. Drain the kale and cut into chunks.
- Cook the bacon in a saucepan until crispy, then add the onion, garlic and thyme and stir for a minute or more.
- Add the tomatoes, scotch bonnet and smoked paprika and sauté for 2–3 minutes.
- Add the kale and a little salt, mix well, and steam for 6–8 minutes until the leaves are tender, adding a splash of water as needed. Adjust the seasoning and turn off the heat.
- Cut both ends off the plantains, slit a shallow line down the seam, and peel. Slice lengthways into medium slices.
- Coat a large frying pan with oil spray, spray the plantains generously, and sprinkle with salt and pepper. Fry over medium heat, shaking the pan every few minutes, adding more oil spray, salt and pepper as needed, until browned and tender.
- Serve the plantains with the kale.
