Boiled Plantains with Kale

Boiled Plantains with Kale

Health Rating
Prep Cook Ready in Servings
50 min 20 min 1 h 10 min 4


1/4 tsp Allspice, ground
1 tsp Coconut oil (for sauteeing)
1 tbsp minced Ginger root
2 stalk(s) Green onion, scallion, ramp (sliced)
8 cup Kale (chopped, about 1 bunch)
1 1/2 plantain(s) Plantain
1 cup chopped Red bell pepper
1/4 tsp Sea salt
1 tsp, ground Thyme, dried
2 medium Tomato (chopped)
1 tsp Turmeric, ground


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 sauté 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 and enjoy!

Nutrition Facts

Per Portion

Calories 215
Calories from fat 26.9
Calories from saturated fat 11.5
Total Fat 3.0 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 208 mg
Potassium 1259 mg
Total Carbohydrate 39 g
Dietary Fiber 6.6 g
Sugars 13.6 g
Protein 7.7 g

Dietary servings

Per Portion

Fruit 0.4
Vegetables 3.2

Energy sources