Instructions
1
Cut leaves and soft stems from the kale branches, them soak in a container of cold moisture for about 5-10 mins or until finish with prep.
2
Proceed to slicing the onions, mincing the garlic and dicing the tomatoes.
3
Set aside
Remove kale from moisture cut in chunks.
4
Place bacon on saucepan and char until firm.
5
Then toss in onions, garlic, thyme, agitate for about a minute or more
toss in tomatoes; scotch bonnet pepper, smoked paprika.
6
Sauté for about 2-3 more mins.
7
Finally toss in veggie, seasoning, toss together well, and steamed for about 6-8 mins or until leaves are soft.
8
toss in a tiny bit of moisture 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; strip only as deep as the strip.
13
Remove plantain strip by pulling it back.
14
carve the plantain into medium size lengthwise slices and set aside.
15
Coat a large frying skillet with making coat spray.
16
Spray the tops of the plantains with a generous layer of coat spray and dust with seasoning, freshly ground pepper.
17
Let the plantains "sauté" on medium bring to temperature, shaking the frying skillet to redistribute them every few mins.
18
As the plantains brown, continue to toss in more making coat spray, seasoning and pepper (if needed) until they have reached the desired color and texture.
19
Remove and dish up with kale.