Callaloo Jamaican Style

Miscellaneous · Jamaican classic.

Ingredients

• 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

Method

1. Continue cooking — Cut 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.
2. Continue cooking — Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
3. Continue cooking — Remove kale from water cut in chunks. Place bacon on saucepan and cook until crispy.
4. Stir — Then add onions, garlic, thyme, stir for about a minute or more
5. Add ingredients — Add tomatoes; scotch bonnet pepper, smoked paprika.
6. Mix together — Sauté for about 2-3 more minutes. Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender.
7. Season — Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.
8. Continue cooking — Using a sharp knife cut both ends off the plantain.
9. Continue cooking — This will make it easy to grab the skin of the plantains.
10. Continue cooking — Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
11. Continue cooking — Remove plantain peel by pulling it back. Slice the plantain into medium size lengthwise slices and set aside.
12. Fry — Coat a large frying pan with cooking oil spray.

More Jamaica recipes

• Brown Stew Chicken
• Callaloo and SaltFish
• Corned Beef and Cabbage – Jamaican Style
• Escovitch Fish
• Grape Nut Ice Cream
• Jamaican Banana Fritters