Step 1

Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for about 5-10 minutes or until finished with prep.

Step 2

Proceed to slice the onions, mince the garlic, and dice the tomatoes. Set aside.

Step 3

Remove callaloo from the water and cut it into chunks.

Step 4

Place bacon in a saucepan and cook until crispy. Then add onions, garlic, and thyme, and stir for a minute or more.

Step 5

Add tomatoes, scotch bonnet pepper, and smoked paprika. Sauté for 2-3 more minutes.

Step 6

Finally, add the greens and salt, mix well, and steam for about 6-8 minutes or until leaves are tender. Add a bit of water as needed, adjust seasonings, and turn off the heat.

Step 7

Using a sharp knife, cut both ends off the plantains. That will make it easier to grab the skin of the plantains. Then slit a shallow line down the long seam of the plantain, but peel only as deep as the peel. Remove plantain peel by pulling it back.

Step 8

Slice the plantain into medium size lengthwise slices and set aside.

Step 9

Coat a large frying pan with cooking oil spray or drizzle a bit of cooking oil. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt and freshly ground pepper.

Step 10

Let the plantains fry on medium heat, shaking the frying pan to redistribute them every few minutes.

Step 11

As the plantains brown, continue to add more cooking oil spray, salt, and pepper (if needed) until they have reached the desired color and texture.

Step 12

Remove and serve with callaloo.