Jamaican Callaloo with Fried Plantains

A hearty Jamaican dish of stewed kale with bacon, aromatic spices and crispy fried plantains — the vibrant taste of the Caribbean on your table.

Ingredients

• 1 pcs Kale
• 2 pcs Bacon
• 3 clove Garlic
• 1 pcs Onion
• 0.5 tsp Smoked paprika
• 1 pcs Thyme
• 1 pcs Tomato
• 1 pcs Hot red chili pepper
• to taste Vegetable oil
• 4 pcs Plantains
• to taste Salt
• to taste Black pepper

Instructions

1. Separate the kale leaves and tender stems from the tough ribs. Soak the greens in a bowl of cold water for 5–10 minutes to remove any remaining dirt. Meanwhile, slice the onion into half rings, mince the garlic finely, and dice the tomato into cubes. Set aside. Remove the kale from the water and chop it into large pieces.
2. Place the bacon in a sauté pan and fry over medium heat until crispy. Add the onion, garlic and thyme, stir and cook for about one more minute.
3. Add the tomato, hot chili pepper and smoked paprika. Sauté, stirring occasionally, for another 2–3 minutes until the vegetables soften and release their aroma.
4. Transfer the kale to the sauté pan, season with salt, and stir well. Cover and simmer for 6–8 minutes until the leaves become tender. If needed, add a splash of water to prevent sticking. Taste and adjust seasoning, then remove from heat.
5. Trim both ends of each plantain. Make a shallow cut along the skin and carefully peel it away without damaging the flesh. Slice the plantains lengthwise into medium-sized pieces.
6. Heat a skillet over medium heat and add vegetable oil. Lay the plantain slices in the pan, season with salt and pepper. Fry, shaking the pan occasionally, until golden brown — add more oil if needed. The plantains should be soft inside and golden brown outside.
7. Divide the stewed kale among plates and arrange the fried plantains alongside. Serve hot.