Callaloo Jamaican Style
A hearty Jamaican-style callaloo with savory bacon, tender kale and spicy-scented vegetables, served with golden fried plantains — comforting, flavorful and quick to make.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1 bunch kale
- 2 pcs bacon strips
- 3 pcs garlic cloves chopped
- 1 medium onion
- 0.5 tsp paprika
- 1 pcs thyme sprig
- 1 pcs tomato
- 1 pcs red pepper
- 4 pcs plantains (bananas)
- splash vegetable oil
- salt
- black pepper
- 1 pcs scotch bonnet pepper
Directions
- Cut leaves and soft stems from the kale and soak in cold water for 5 to 10 minutes
- Slice the onion, mince the garlic and dice the tomato; set aside
- Remove kale from water and cut into chunks
- Place bacon in a saucepan and cook until crispy
- Add onions, garlic and thyme; stir for about a minute
- Add diced tomato, scotch bonnet pepper and paprika and saute for 2 to 3 minutes
- Add vegetable oil, salt and mix well; steam for 6 to 8 minutes or until leaves are tender, adding a little water if needed and adjust seasoning
- Peel plantains by slicing off ends, making a shallow slit along the seam and removing the skin
- Slice plantains lengthwise into medium pieces
- Coat a large frying pan with oil spray, spray plantains with oil and season with salt and pepper
- Fry plantains on medium heat, shaking pan occasionally and adding more oil spray until browned to desired color
- Remove and serve plantains with the callaloo