Prep Callaloo – Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for 5-10 minutes or until you finish the prep work.
Place bacon in a saucepan and cook until crispy. Then add onions, garlic, and fresh thyme, and stir for about a minute.
Add tomatoes, scotch bonnet pepper, and smoked paprika. Sauté for 2-3 more minutes.
Add vegetables and salt, mix well, and steam for 6-8 minutes or until the leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.
Peel plantains with a sharp knife. Slice them lengthwise into medium-sized slices and set them aside.
Spray pan with oil. Coat plantains in oil, salt, and pepper. Fry on medium heat, shaking pan occasionally.
Remove and serve the plantains with callaloo for a delicious meal. Enjoy!