Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens

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1 (12-ounce) rib-eye steak

Jerk seasoning, recipe follows

Plantains, recipe follows

Collard Greens, recipe follows

Jerk seasoning:

1 tablespoon allspice

1/4 teaspoon ground cinnamon

1/4 cup light brown sugar

1 teaspoon red pepper flakes

1/4 teaspoon ground cloves

1/4 teaspoon ground cumin

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons canola oil

Plantains:

Canola oil

1 ripe plantain

4 ounces butter

1/4 cup finely chopped fresh scallions

1/4 cup honey

1/4 cup finely chopped fresh parsley leaves

Collard greens:

12 ounces fresh collard greens, coarsely chopped

1 tablespoon butter

1/4 cup finely diced onion

Crushed red pepper flakes

1/4 cup chicken stock

Kosher salt and freshly cracked black pepper