Callaloo Jamaican Style

Method14 steps · about 45 min

1. 1

   Step 1: Strip the kale (1 bunch) leaves and tender stems from the tough branches. Soak the leaves and tender stems in a bowl of cold water for five to ten minutes while preparing the other ingredients.

   Soak and wash kale · 10 minUses 1 bunch kale (about 680 g), leaves and tender stems · Cold water to cover kale for washing and soaking; discard

2. 2

   Step 2: Peel and slice the onion (1 medium), peel and mince all three or four garlic cloves, and wash and dice the tomato (1). Keep the tomato separate from the prepared onion and garlic.

   Uses 3–4 garlic cloves, peeled and minced in step 2 · 1 medium onion, peeled and sliced in step 2 · 1 fresh tomato, diced in step 2

3. 3

   Step 3: Drain the kale and discard the soaking water. Cut all the drained greens into chunks.

   Uses All the washed leaves and tender stems

4. 4

   Step 4: Cook both bacon (2) strips in a saucepan until crisp and fat has rendered. Add all the prepared onion and garlic and the thyme (1) sprig to the bacon pan and stir over the heat for about one minute or a little longer until fragrant.

   Aromatics after bacon is crisp · 1 minUses 2 thick bacon strips · All the sliced onion and minced garlic; hold the tomato separately · 1 fresh thyme sprig

5. 5

   Step 5: Add all the held diced tomato, the whole Scotch bonnet and the smoked paprika (½ tsp). Keep the pepper whole for this source route. Sauté for another two to three minutes.

   Sauté tomato and seasonings · 3 minUses All the bacon, rendered fat and aromatics · All the separately held diced tomato · 1 whole Scotch bonnet pepper for greens · ½ tsp smoked paprika

6. 6

   Step 6: Mix all the chopped kale into the seasoning base and add a little of the greens salt. Cover and steam for six to eight minutes, adding a tiny amount of steaming water only if the pan needs it. Continue as needed until this kale is tender; the endpoint matters more than the initial time guide.

   Initial covered kale steaming; check tenderness · 8 minUses The complete cooked seasoning base · All the chopped kale · A little of the greens salt; reserve more for tasting · A tiny amount of water for the covered greens pan only if needed

7. 7

   Step 7: Taste the cooked greens and adjust with their remaining salt and finishing black pepper as needed. Remove the thyme stalk and whole Scotch bonnet before serving, then turn off the heat and hold the greens warm.

   Uses The complete cooked greens · More greens salt only if needed after tasting · Black pepper for finishing greens, to taste

8. 8

   Step 8: Cut both ends off each of the four ripe plantains to make their skins easier to remove.

   Uses 4 ripe plantains, peeled and sliced in steps 8–10

9. 9

   Step 9: Slit a shallow line along the long seam of each trimmed plantain, cutting only through the peel, and pull the peel back to remove it.

   Uses All four trimmed plantains

10. 10

    Step 10: Slice all the peeled plantains lengthways into medium-thickness slices and hold them ready for frying.

    Uses All four peeled plantains

11. 11

    Step 11: Coat a large frying pan with a little vegetable oil. Lightly coat the plantain slices with some of the same frying oil and season with their separate salt and freshly ground pepper.

    Uses All the prepared plantain slices · A little oil for the plantain pan and slices; hold the rest if needed · Some plantain salt; hold more for adjustment · Some plantain pepper; hold more for adjustment

12. 12

    Step 12: Fry the prepared plantain slices over medium heat, shaking the pan every few minutes to redistribute them. Turn the slices so they brown on both sides.

    Uses All the seasoned plantain slices in the pan

13. 13

    Step 13: Continue frying the plantains, adding a little more of their oil, salt and pepper only as needed, until they are browned and tender throughout. No fixed frying duration is supplied for this stage.

    Uses All the partly browned plantain slices · A little more frying oil only if needed · Additional plantain salt only if needed · Additional plantain pepper only if needed

14. 14

    Step 14: Serve the fried ripe plantains alongside the prepared kale and bacon, dividing the complete meal among four servings.

    Uses All the browned tender plantains · All the finished greens