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 low-boil until brittle.
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 greens, seasoning, liquidize well, and steamed for about 6-8 mins or until leaves are yielding.
8
toss in a tiny bit of moisture as needed.
9
Adjust seasonings and turn off the fiery 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; strip only as deep as the strip.
13
Remove plantain strip by pulling it back.
14
cut the plantain into medium size lengthwise slices and set aside.
15
Coat a large frying cooking vessel with culinary preparation fat spray.
16
Spray the tops of the plantains with a generous layer of fat spray and shower with seasoning, freshly ground pepper.
17
Let the plantains "shallow fry" on medium fiery up, shaking the frying cooking vessel to redistribute them every few mins.
18
As the plantains brown, continue to toss in more culinary preparation fat spray, seasoning and pepper (if needed) until they have reached the desired color and texture.
19
Remove and enjoy with kale.