Callaloo Jamaican Style

Couper leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.

Proceed to slicing the onions, mincing the Ail and dicing the tomatoes

Retirer kale from water Couper in chunks.

Place Bacon on saucepan and Cuire until crispy

Then Ajouter onions, Ail, Thym, Remuer for about a minute or more

Ajouter tomatoes; scotch bonnet Poivre, smoked paprika

Sauté for about 2-3 more minutes.

Finally Ajouter vegetable, Sel, Mélanger well, and steamed for about 6-8 minutes or until leaves are tender

Ajouter a tiny bit of water as needed

Adjust seasonings and turn off the Chauffer.

Using a sharp knife Couper both ends off the plantain

This will make it easy to grab the skin of the plantains

Slit a shallow line down the long seam of the plantain; Éplucher only as deep as the Éplucher

Retirer plantain Éplucher by pulling it back.

Trancher the plantain into medium size lengthwise slices and set aside.

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 Sel, freshly ground Poivre.

Let the plantains "Frire" on medium Chauffer, shaking the frying pan to redistribute them every few minutes.

As the plantains brown, continue to Ajouter more cooking oil spray, Sel and Poivre (if needed) until they have reached the desired color and texture.

Retirer and Servir with kale