Callaloo Jamaican Style

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Cut 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. 2Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside.
3. 3Remove kale from water cut in chunks.
4. 4Place the bacon on saucepan and cook until crispy. After that, add onions, garlic, thyme, stir for about a minute or more.
5. 5Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
6. 6Finally, add vegetable, salt, stir until everything is combined, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.
7. 7Using a sharp knife cut 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; peel only as deep as the peel.
8. 8Remove plantain peel by pulling it back.
9. 9Slice the plantain into medium size lengthwise slices and set aside.
10. 10Coat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and scatter with salt, freshly ground pepper.
11. 11Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
12. 12As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.
13. 13ServeRemove and serve with kale.