Plantain & Callaloo Delight

1. Peel ripe plantains and slice them diagonally into 1/2-inch thick pieces. 2. Heat about 1 inch of vegetable oil in a frying pan over medium-high heat. Fry plantain slices in batches until golden brown and caramelized on both sides. Remove and drain on paper towels. 3. In a separate pot, heat a tablespoon of oil. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic, diced tomato, and whole or minced scotch bonnet pepper (be careful). 4. Stir in chopped callaloo leaves and cook until they begin to wilt. Add vegetable broth (or water), coconut milk, and thyme sprigs. Bring to a simmer. 5. Cover and cook on low heat for 15-20 minutes, or until callaloo is tender and the sauce has thickened. Stir occasionally. 6. Remove thyme sprigs and the whole scotch bonnet pepper (if used). Season callaloo with salt and black pepper to taste. 7. Serve the stewed callaloo alongside the sweet fried plantains.