Instruction

• Cut leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep
• Proceed to slicing the onions, mincing the garlic and dicing the tomatoes
• Set aside Remove kale from water cut in chunks
• Place bacon on saucepan and cook until crispy
• Then add onions, garlic, thyme, stir for about a minute or more Add tomatoes; scotch bonnet pepper, smoked paprika
• Sauté for about 2-3 more minutes
• Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender
• Add a tiny bit of water as needed
• Adjust seasonings and turn off the heat
• Using a sharp knife cut both ends off the plantain
• This will make it easy to grab the skin of the plantains
• Slit a shallow line down the long seam of the plantain; peel only as deep as the peel
• Remove plantain peel by pulling it back
• Slice the plantain into medium size lengthwise slices and set aside
• Coat a large frying pan with cooking oil spray
• Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper
• Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes
• 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
• Remove and serve with kale