3 ripe Plantain Bananas
1/2 cup Peanut Oil
1 Organic Yellow Onion choped
1 Organic Tomatoes chopped
1 Green Peppers seeded and sliced in thin rings
1/2 teaspoon Red Peppers ground
1/2 teaspoon Salt
1/2 teaspoon Organic Ginger Root ground
1 tablespoon Tomato Paste
1/2 pound Kale or Collard Greens (about 4 cups) steemed and chopped
Peel plantains by making several slits down the length of the plantain with a sharp knife, and sliding fingers under peel to remove it.
Slice into 1 inch chunks.
Heat oil in large saucepan and add onion. Simmer 5 minutes over medium heat.
Add tomato, green pepper, red pepper, salt, ginger and tomato paste and continue to simmer for 10 minutes.
Add plantains and chopped greens. Add 1 1/2 cups water, cover and bring to a boil.
Remove lid and simmer over medium heat, uncovered, until plantains are soft and sauce thickens, about 30 minutes.