Callaloo and Fried Plantains

Ingredients

• 1 bunch fresh callaloo (or collard greens), about 1 ½ lb
• 1 medium yellow onion
• 4 cloves garlic
• 1 medium tomato
• 2 slices thick-cut bacon
• 1 sprig fresh thyme
• 1 habanero pepper
• ½ teaspoon smoked paprika
• 1 ½ teaspoons kosher salt, divided
• ¼ cup water
• 4 ripe plantains
• Cooking spray
• ¼ teaspoon pepper

Steps

1. Cut leaves and soft stems from callaloo, then soak leaves in bowl of cold water 5–10 minutes. Slice onion, mince garlic, and dice tomato. Remove callaloo from water and cut into chunks.
2. Preheat large saucepan on medium 2–3 minutes. Add bacon; cook 6–7 minutes or until crisp. Add onions, garlic, thyme, tomatoes, habanero, and paprika; cook 1 minute. Stir in callaloo and 1 teaspoon salt; cook and stir 6 minutes. Add water; remove from heat and cover.
3. Cut both ends off plantains and slice a shallow line lengthwise down each peel; remove peels carefully and cut plantains into 1-inch-thick diagonal slices.
4. Preheat large, nonstick sauté pan on medium 2–3 minutes. Coat plantains with spray and sprinkle with remaining ½ teaspoon salt and pepper. Add to pan; cook 1–2 minutes, turning occasionally, or until desired color and texture is reached, adding more spray as needed. Remove and serve with callaloo mixture.