Callaloo Jamaican Style
Alright folks, let's dive into making this delicious Callaloo Jamaican Style! First off, make sure to cut those kale leaves and stems like a pro, then give them a nice soak in cold water. While you're at it, slice those onions, mince the garlic, and dice the tomatoes - prep is key, people! Now, here comes my little secret: instead of just using regular vegetable oil, try using coconut oil for a subtle tropical twist. It'll take your dish to a whole new level, I promise! Oh, and a little anecdote for you - one time, I accidentally mistook cayenne pepper for paprika in this recipe... Let's just say it was a spicy surprise for everyone at the dinner table! Double check your spices, folks. So, once you've got everything prepped and ready to go, sauté the ingredients together for that perfect blend of flavors. Trust me, the combination of crispy bacon, tender kale, and aromatic spices is a game-changer. Enjoy your Callaloo Jamaican Style, and don't forget to savor every bite - it's a taste of the Caribbean right in your kitchen!
Ingredients
- Kale1 bunch
- Bacon2 strips
- Garlic3 cloves Chopped
- Onion1 medium
- Paprika1/2 tsp
- Thyme1 Sprig
- Tomato1
- Red Pepper1
- Banana4
- Vegetable OilSplash
Nutrition
Directions
- 1
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
Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
- 3
Remove kale from water cut in chunks.
- 4
Place bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more
- 5
Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
- 6
Finally add vegetable, salt, mix well, 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
Using 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. Remove plantain peel by pulling it back.
- 8
Slice the plantain into medium size lengthwise slices and set aside.
- 9
Coat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper.
- 10
Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
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