Step 1: 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.

Step 2: Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside

Step 3: Remove kale from water cut in chunks.

Step 4: Place bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more

Step 5: Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.

Step 6: 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.

Step 7: 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.

Step 8: Slice the plantain into medium size lengthwise slices and set aside.

Step 9: 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.

Step 10: Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.

Step 11: 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.

Step 12: Remove and serve with kale