Callaloo Jamaican Style
Callaloo, Jamaica's verdant national dish, transforms humble leafy greens into something deeply savory and alive. The technique here matters: slowly wilting kale with bacon fat and aromatics creates a silky base that's nothing like raw salads. Paprika and thyme add warmth without heat, while tomato brightens the earthiness. This is food that sustained generations and still tastes like home.
Instructions
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.
Proceed to slicing the onions, mincing the garlic and dicing the tomatoes.
Set aside Remove kale from water cut in chunks.
Place bacon on saucepan and cook until crispy.
Then add onions, garlic, thyme, stir for about a minute or more Add tomatoes; scotch bonnet pepper, smoked paprika.
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.
Add a tiny bit of water as needed.
Adjust seasonings and turn off the heat.
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.
Slice the plantain into medium size lengthwise slices and set aside.
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.
Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.
Remove and serve with kale.
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