Instructions
1
Cut leaves and soft stems from the kale branches, them soak in a mixing bowl 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 burning up until brittle.
5
Then toss in onions, garlic, thyme, mix gently 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 greens, table salt, incorporate well, and steamed for about 6-8 mins or until leaves are succulent.
8
toss in a tiny bit of moisture as needed.
9
Adjust seasonings and turn off the burning up.
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
cut the plantain into medium size lengthwise slices and set aside.
15
Coat a large frying pot with culinary preparation cooking oil spray.
16
Spray the tops of the plantains with a generous layer of cooking oil spray and scatter with table salt, freshly ground pepper.
17
Let the plantains "sauté" on medium burning up, shaking the frying pot to redistribute them every few mins.
18
As the plantains brown, continue to toss in more culinary preparation cooking oil spray, table salt and pepper (if needed) until they have reached the desired color and texture.
19
Remove and enjoy with kale.