Instructions
1
Cut leaves and soft stems from the kale branches, them soak in a dish 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 prepare until crackling.
5
Then transfer in onions, garlic, thyme, mix gently for about a minute or more
transfer in tomatoes; scotch bonnet pepper, smoked paprika.
6
Sauté for about 2-3 more mins.
7
Finally transfer in greens, table salt, incorporate well, and steamed for about 6-8 mins or until leaves are yielding.
8
transfer 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 straightforward to grab the skin of the plantains.
12
Slit a shallow line down the long seam of the plantain; pare only as deep as the pare.
13
Remove plantain pare by pulling it back.
14
shred 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 shower with table salt, freshly ground pepper.
17
Let the plantains "pot-fry" on medium burning up, shaking the frying pot to redistribute them every few mins.
18
As the plantains brown, continue to transfer 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.