Instructions
1
Cut leaves and soft stems from the kale branches, them soak in a container of cold aqua for about 5-10 moments or until finish with prep.
2
Proceed to slicing the onions, mincing the garlic and dicing the tomatoes.
3
Set aside
Remove kale from aqua cut in chunks.
4
Place bacon on saucepan and toast until crackling.
5
Then transfer in onions, garlic, thyme, swirl around for about a minute or more
transfer in tomatoes; scotch bonnet pepper, smoked paprika.
6
Sauté for about 2-3 more moments.
7
Finally transfer in greens, seasoning, mash well, and steamed for about 6-8 moments or until leaves are succulent.
8
transfer in a tiny bit of aqua as needed.
9
Adjust seasonings and turn off the bring to temperature.
10
Using a sharp knife cut both ends off the plantain.
11
This will make it effortless to grab the skin of the plantains.
12
Slit a shallow line down the long seam of the plantain; skin only as deep as the skin.
13
Remove plantain skin by pulling it back.
14
carve the plantain into medium size lengthwise slices and set aside.
15
Coat a large frying cooking vessel with culinary preparation cooking oil spray.
16
Spray the tops of the plantains with a generous layer of cooking oil spray and shower with seasoning, freshly ground pepper.
17
Let the plantains "sauté" on medium bring to temperature, shaking the frying cooking vessel to redistribute them every few moments.
18
As the plantains brown, continue to transfer in more culinary preparation cooking oil spray, seasoning and pepper (if needed) until they have reached the desired color and texture.
19
Remove and dish up with kale.