Instructions
1
Cut leaves and soft stems from the kale branches, them soak in a mixing bowl of cold moisture 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 moisture cut in chunks.
4
Place bacon on saucepan and toast until firm.
5
Then introduce onions, garlic, thyme, swirl around for about a minute or more
introduce tomatoes; scotch bonnet pepper, smoked paprika.
6
Sauté for about 2-3 more moments.
7
Finally introduce greens, table salt, swirl around well, and steamed for about 6-8 moments or until leaves are succulent.
8
introduce 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 simple 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
shred the plantain into medium size lengthwise slices and set aside.
15
Coat a large frying cooking vessel with making 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 "shallow fry" on medium burning up, shaking the frying cooking vessel to redistribute them every few moments.
18
As the plantains brown, continue to introduce more making cooking oil spray, table salt and pepper (if needed) until they have reached the desired color and texture.
19
Remove and enjoy with kale.