Savory Plantains

(by Janet LoSole)

2 green plantains

2 T. coconut oil

1 small onion, diced

1 c. chopped greens (chard, kale, collards)

1 clove garlic, crushed

sea salt to taste

1 t. curry powder

1 can (13.5 oz.) coconut milk

Wash the unpeeled plantains with soap and water. Chop the tips off both ends.

Cut plantains in half, and place in a large pot of water.

Bring to a boil and keep boiling until the edges of the plantains pull away from the flesh. Drain and let cool.

While plantains are cooling, heat coconut oil in a large skillet or wok over medium-high heat. Sauté onions until translucent.

Add greens, garlic, and sea salt.

Sauté until greens are wilted.

When plantains are cooled, peel them and shred in a food processor.

Add plantains to the pan with the greens, adding more oil if necessary.

Add curry and mix well.

Add coconut milk, and stir to heat through.

Serve with green salad.

Serves 6.

Recent Posts

See All

Vanilla Wafer Banana Pudding

(by Annette Cade) 3 bananas, firm but ripe, sliced, plus additional for decorating 1 T. fresh lemon juice 2 1/2 c. cold milk 5 oz. package instant vanilla pudding 14 oz. sweetened condensed milk 12 oz

Spenót (Creamy Spinach)

(by Diana Szabo) 16 oz. frozen spinach 2 T. flour 5 T. oil 1 clove garlic, crushed 2 1/2 c. milk salt and pepper, to taste Place frozen spinach in a saucepan over low heat and gently cook until tender

No-Bake Granola Bars

(by Mandy B. Fernandez) 2 1/2 c. rolled oats 1 c. all-natural creamy peanut butter 1/2 c. pure maple syrup 1/2 c. chocolate chips In a large bowl, combine oats, peanut butter, and maple syrup, mixing