top of page

Savory Plantains

Updated: Mar 8, 2022

(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.


(Read Mimi On the Chicken Bus, the story that accompanies this recipe.)

Recent Posts

See All
Fudgie Chocolate Pie

(by Lenore Hart) Original Fudgie Chocolate Pie Crust: 1 1/2 c. graham cracker crumbs 1/3 c. white sugar 6 T. butter, melted   Preheat...

 
 
 
Finnish Cinnamon Rolls

(by Sari Fordham) Dough: 4 t. active dry yeast 1/3 c. butter 1 1/4 c. milk 1/2 t. salt 1/4 c. sugar 1 t. ground cardamom 3 c. flour...

 
 
 
April Fool's "Grilled Cheese"

(by Rosie Phillips) orange food coloring frosting 2 pieces of vanilla pound cake, sliced to bread size Add a few drops of orange food...

 
 
 

Comentários


bottom of page