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This tropical dish is a great way to jazz up what would be an ordinary lunch. Delicious pieces of plantains boiled until tender combined with some curly kale that nutritious leafy greens with bell peppers.

There’s something amazing about plantains, I just cannot seem to get enough of them. I don’t think there’s a week that goes by without me incorporating this starchy vegetable (fruit but classified as a veg).

What’s more, there’s a store right around the corner from me that certainly knows how to entice me.

My fruit trolley is full to the brim right now with plantains courtesy of the little store on the corner plus the price is simply unbeatable. As long as this establishment remains replenished and fully stocked then Charla will make a regular appearance to purchase again and again.

How to make boiled plantains with kale

You’ll be pleased to know this recipe is super duper healthy and the plantain is boiled and not fried (YIPEE).

What I did was boil the plantain with the skin on for roughly 20 minutes until tender. The key here is to yield tenderness and not achieve some type of mushy texture.

When I first started boiling plantains to make this dish I winded up disheartened because the results would range from tender to mushy.

Overcoming that obstacle presented itself as a challenge but I finally managed to perfect a fine balance between mushy and tenderness – boiling the plantain for 15 minutes. For me this seemed to be the most desired texture so keep this in mind as I summarise the meal.

Can you boil plantains without the skin?

Yes, I rotate between keeping the skin on and removing it depending on the recipe.

You can remove the skin if you wish but I prefer to keep the skin on because I find I can gauge exactly how much time I need to boil the plantain a bit better.

I wanted to pair the recipe with some callaloo which is an exotic leafy vegetable derived from the same family as spinach.

However my vendor didn’t have any to hand and so I used curly kale leaves to substitute. You can follow suit and use kale or better yet spinach if you don’t have access to callaloo.

The results using spinach are incredibly fool proof I’m just a bit more partial to my beloved kale right now.

Reason why you should make this recipe

The combination of healthy starch with low carb/fat vegetable make the dish very filling

It’s meat free for vegetarians and vegans

Lightly seasoned and tasty, you won’t even notice there’s no meat present

Naturally gluten free and paleo approved too

Overall a boiled recipe dish within minimal frying (healthier option)

A caloric dense dish but can be carefully tailored in with a weight loss plan

If you like the taste of plantains then you will enjoy this recipe

Notes and tips

Plantains are available at most Asian/Caribbean and latin grocery stores

Don’t over boil the plantain or you run the risk of it turning to mash, you want them to soft with some firmess to them.

or you run the risk of it turning to mash, you want them to soft with some firmess to them. Feel free to add additional vegetables i.e cho cho, broccoli, cauliflower, carrots etc…

Other plantain recipes include

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Boiled Plantains with Kale Delicious sweet boiled plantains with curly - Paleo, gluten free, vegan 5 from 5 votes Print Pin Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 2 servings Calories: 224 kcal Author: Charla Ingredients 1-2 large plantains yellow with dark spots 1-2 large plantains yellow with dark spots

1 cup worth of bell pepper red and yellow mixed 1 cup worth of bell pepper red and yellow mixed

2 large scallions sliced (or 3 small ones) 2 large scallions sliced (or 3 small ones)

2 fresh tomatoes chopped 2 fresh tomatoes chopped

1 tsp of turmeric 1 tsp of turmeric

1/4 tsp of allspice 1/4 tsp of allspice

1 tsp of thyme 1 tsp of thyme

1/4 tsp of himalayan pink salt 1/4 tsp of himalayan pink salt

large bunch of kale chopped large bunch of kale chopped

1 tbsp worth of ginger minced 1 tbsp worth of ginger minced

1 small red onion chopped 1 small red onion chopped

coconut oil for sauteeing coconut oil for sauteeing Instructions Boil the plantain for roughly 15 minutes until tender. Once cooked drain off the excess water and allow to cool then cut the tips of the plantain and use a paring knife to make a incision length ways to remove the peel, it should come off with ease, then slice the plantain into little discs.

Meanwhile on medium heat sautee the scallions/red onions to begin with in about 2tbsp of coconut oil for 30 seconds, then add the tomatoes, bell peppers and add the rest of the spices.

Flip the pan to ensure everything is thoroughly coated before incorporating the sliced plantains and allow to infuse with the spices. The kale should be added lastly to cook for another minute and combine with the rest of the ingredients.

Serve accordingly. Notes Plantains are available at most Asian/Caribbean and latin grocery stores

Don't over boil the plantain or you run the risk of it turning to mash, you want them to soft with some firmess to them.

or you run the risk of it turning to mash, you want them to soft with some firmess to them. Feel free to add additional vegetables i.e cho cho, broccoli, cauliflower, carrots etc... Nutrition Calories: 224 kcal | Carbohydrates: 48 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 2 g | Sodium: 321 mg | Potassium: 1198 mg | Fiber: 7 g | Sugar: 22 g | Vitamin A: 7880 IU | Vitamin C: 177 mg | Calcium: 89 mg | Iron: 3 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy