Chef Elizabeth A. Jackson
Plantains with Tomato and Greens
Category
Side Dish
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
1 hour
Author:
Chef Elizabeth A. Jackson
Ingredients
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3 ripe Plantain Bananas
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1/2 cup Peanut Oil
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1 Organic Yellow Onion chopped
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1 Organic Tomato chopped
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1 Green Pepper, seeded and sliced in thin rings
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1/2 teaspoon Red Peppers ground
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1/2 teaspoon Salt
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1/2 teaspoon Organic Ginger Root ground
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1 tablespoon Tomato Paste
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1/2 pound Kale or Collard Greens (about 4 cups) steamed and chopped
Directions
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.
Filed in:
Ginger Root,
Greens,
Kale,
Oganic Kale,
Organic Ginger,
Organic Tomatoes,
Organic Yellow Onion,
Pasilla Peppers,
Plantain Bananas,
Plantains,
Plantains with Tomato and Greens,
Red Fresno Peppers,
Side Dish,
Tomato,
Yellow Onion
