Callaloo Jamaican Style

12 steps · 1h 5m total

1. 01

   Prep and Soak Kale

   First, strip the leaves and any tender stems from the kale branches. Give them a good rinse, then let them soak in a bowl of cold water for about 5 to 10 minutes while you get the rest of your ingredients ready.
2. 02

   Prep Aromatics

   While the kale soaks, slice the onion, mince the garlic, and dice the tomato. Set these aside for later.
3. 03

   Cut Kale

   Drain the kale from the cold water and cut it into rough chunks.
4. 04

   Cook Bacon and Aromatics

   Place the bacon in a saucepan and cook until it's crispy. Add the sliced onions, minced garlic, and thyme to the pan, stirring for about 1 minute or until the onions start to soften.
5. 05

   Add Tomatoes and Spices

   Stir in the diced tomatoes, red pepper, and smoked paprika. Continue to sauté for about 2 to 3 minutes, letting the flavors meld.
6. 06

   Steam the Callaloo

   Add the chopped kale and a pinch of salt to the pan, mixing everything well. Cover and steam for about 6 to 8 minutes, or until the kale leaves are tender. If the pan seems dry, add a tiny splash of water.

   Taste and adjust the seasonings as needed, then remove the pan from the heat.

7. 07

   Peel Plantains

   Using a sharp knife, trim both ends off each plantain. This makes it easier to get a grip on the skin. Make a shallow slit down the long seam of the plantain, cutting only through the peel. Pull the peel back to remove it completely.
8. 08

   Slice Plantains

   Slice the peeled plantains lengthwise into medium-thick pieces and set them aside.
9. 09

   Season Plantains

   Coat a large frying pan with cooking oil spray. Arrange the plantain slices in a single layer, then spray their tops with a generous layer of oil and sprinkle with salt and freshly ground pepper.
10. 10

    Fry Plantains

    Let the plantains fry over medium heat. Shake the frying pan every few minutes to redistribute them and ensure even browning.
11. 11

    Continue Frying Plantains

    As the plantains turn golden brown, continue to add more cooking oil spray, salt, and pepper if needed. Keep frying until they reach a deep, caramelized color and a tender-crisp texture.
12. 12

    Serve

    Remove the fried plantains from the pan and serve them alongside the steamed callaloo.