Callaloo Jamaican Style

1. Cut the leaves and soft stems from the kale and soak in a bowl of cold water for 5 to 10 minutes while you prep.
2. Slice the onion, mince the garlic and dice the tomatoes, then set aside. Drain the kale and cut into chunks.
3. Cook the bacon in a saucepan until crispy, then add the onion, garlic and thyme and stir for a minute or so.
4. Add the tomatoes, scotch bonnet and smoked paprika and sauté for 2 to 3 minutes.
5. Add the kale and a little salt, mix well, and steam for 6 to 8 minutes until the leaves are tender, splashing in a little water as needed. Check the seasoning and turn off the heat.
6. Trim both ends off the plantains, slit a shallow line down the seam, and peel. Slice lengthways into medium slices.
7. Coat a large frying pan with oil spray, spray the plantains generously, and season with salt and pepper. Fry over medium heat, shaking the pan every few minutes and adding more oil spray, salt and pepper as needed, until browned and tender.
8. Serve the plantains with the kale.

Tips from the ZestyPlate Kitchen

• Soak and rinse the greens thoroughly. Grit hides in the leaves and stems and ruins the dish.
• Render the bacon and let the garlic and thyme bloom before the greens go in, so there is depth underneath.
• Steam the greens only until tender, keeping them green and fresh rather than dull.
• Pick plantains that are ripe and heavily spotted. They fry up sweet and golden, where underripe ones stay starchy.