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15Ingredients
45Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch kale (fresh Callaloo, collard greens, about 11/2 pound)
- 2 bacon strips (thick, cut in pieces)
- 4 garlic cloves (minced)
- 1 medium onion
- 1/2 tsp. smoked paprika
- 1 sprig fresh thyme
- 1 fresh tomato
- 1 whole Scotch Bonnet pepper
- salt
- pepper
- 4 plantains (ripe)
- cooking spray
- cooking oil
- salt (optional)
- pepper (optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium480mg20% |
| Potassium1600mg46% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber8g32% |
| Sugars29g |
| Vitamin A400% |
| Vitamin C290% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Rosina S. 5 years ago
I used scotch bonnet pepper sauce. You can modify the amount according to your heat preference. It was yummy!
Duane D. S. 8 years ago
I avoid meat especially pork so I did not use the bacon. I also used low sodium vegetable broth to saute the onions and garlic instead of oil. Additionally, I added red, yellow, and green bell peppers and 1/4 teaspoon of turmeric powder. It was my first time cooking it, and it wasn't bad. I think this will be and item that I cook regularly.