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Callaloo Jamaican Style

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  • Kale - 1 bunch
  • Bacon - 2 strips
  • Garlic - 3 cloves Chopped
  • Onion - 1 medium
  • Paprika - 1/2 tsp
  • Thyme - 1 Sprig
  • Tomato - 1
  • Red Pepper - 1
  • Banana - 4
  • Vegetable Oil - Splash

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  • 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.

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