Callaloo Jamaican Style

Ingredients

• 1 bunch Kale
• 2 strips Bacon
• 3 cloves Chopped Garlic
• 1 medium Onion
• 1/2 tsp Paprika
• 1 Sprig Thyme
• 1 Tomato
• 1 Red Pepper
• 4 Banana
• Splash Vegetable Oil

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Strip the leaves and tender stems from the kale and rinse them in a bowl of cold water for 5-10 minutes to remove any grit.
2. While the kale soaks, slice the onion, chop the garlic and dice the tomato and pepper.
3. Drain the kale and roughly chop it into chunks.
4. Fry the bacon in a saucepan until crisp, then stir in the onion, garlic and thyme for a minute or so.
5. Add the tomato, pepper and paprika and sauté for about 2-3 more minutes.
6. Stir in the kale with a pinch of salt, cover and let it steam for 6-8 minutes until the leaves are tender, adding a splash of water if the pan looks dry, then taste and adjust the seasoning.
7. Top and tail the plantains, score a shallow line along the skin and peel them back.
8. Cut the peeled plantains into medium lengthwise slices.
9. Mist a frying pan with oil, lay the plantain slices in and spray the tops lightly, seasoning with salt and pepper.
10. Fry over medium heat, shaking the pan every so often so the slices colour evenly, topping up the oil, salt and pepper as needed until golden.
11. Serve the fried plantain alongside the callaloo.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.