Callaloo Jamaican Style

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1. 1
   Wash kale leaves and soft stems, soaking in cold water for 5-10 minutes. Drain, cut into chunks, and set aside.
2. 2
   Slice onions, mince garlic, and dice tomatoes. Set aside.
3. 3
   Cook bacon in a large saucepan over medium heat until crispy. Remove and set aside, leaving 30ml (2 tablespoons) of fat in the pan.
4. 4
   Add onions, garlic, and thyme to the pan. Stir for 1 minute until fragrant.
5. 5
   Add tomatoes, red pepper, and paprika. Sauté for 2-3 minutes.
6. 6
   Add kale and stir well. Add 120ml (½ cup) water, salt, and pepper to taste. Simmer for 6-8 minutes until kale is tender, stirring occasionally. Add more water if needed. Crumble cooked bacon back into the pan and adjust seasonings.
7. 7
   While callaloo cooks, prepare plantain: cut both ends off with a sharp knife. Slit a shallow line down the length and peel back the skin. Slice lengthwise into medium strips.
8. 8
   Heat 30ml (2 tablespoons) vegetable oil in a large frying pan over medium heat. Add plantain slices and cook for 4-5 minutes per side, shaking the pan occasionally, until golden brown and tender. Add more oil as needed. Season with salt and pepper.
9. 9
   Serve plantain slices alongside or on top of callaloo.
10. 10
    Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
11. 11
    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.
12. 12
    Remove and serve with kale