Callaloo Jamaican Style with Fried Plantains

Ingredients

• 1 bunch kale
• 2 strips bacon
• 3 cloves garlic
• 1 medium onion
• ½ tsp paprika
• 1 sprig fresh thyme
• 1 medium tomato
• 1 medium red bell pepper
• 4 plantains
• 2 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ scotch bonnet pepper (optional)

Steps

1. Wash kale, remove tough stems, and chop leaves into chunks. Mince garlic, dice onion, tomato, and red bell pepper.
2. Cook bacon in a large saucepan until crispy. Remove bacon, reserving a tablespoon of drippings. Crumble bacon and set aside.
3. Add onion, garlic, thyme, and red bell pepper to the saucepan with bacon drippings. Sauté for 2-3 minutes until fragrant.
4. Stir in diced tomato, paprika, and scotch bonnet pepper (if using). Cook for another 2-3 minutes.
5. Add chopped kale and a splash of water to the saucepan. Season with salt and pepper. Cover and steam for 6-8 minutes, or until kale is tender, adding more water if needed.
6. While kale steams, peel and slice plantains lengthwise. Heat vegetable oil in a separate frying pan over medium heat.
7. Fry plantain slices until golden brown and tender, flipping halfway through. Season with salt and pepper.
8. Serve the steamed callaloo hot, topped with crumbled bacon, alongside the fried plantains.