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Side Dish
Asian
4 - 6 servings
15 minutes
1 hour
3 ripe plantain bananas
1/2 cup peanut oil
1 organic yellow onion, chopped
1 organic tomato, chopped
1 green pepper, 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) steamed 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.
