Callaloo and Fried Plantains

Image of Callaloo and Fried Plantains Recipe

Total Time

45 minutes

Serving Size



  • 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


  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.

Nutritional information

Amount per ¼ recipe serving: Calories 400, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 5mg, Sodium 860mg, Total Carb 78g, Fiber 13.00g, Total Sugars 31g (Incl. 0g Added Sugars), Protein 11g, Vit D 0%, Calc 25%, Iron 20%, Potassium 25%