Potatoes are not currently part of my vegetable rotation but one morning I wanted a hash of sorts to accompany my breakfast. Many times, I’d use yucca, but wanted to switch it up, plus was short on time. I love plantains and always find a way to have at least one during the week. Hope you enjoy this simple, quick, and delicious recipe as much as I do!
1 bunch kale, chopped in small chard
2 semi-ripe yellow, sweet plantains, diced
1 medium red onion, slice
1 TB coconut oil
sea salt and pepper to taste
1. Heat up coconut oil on medium/high. Add onions and saute for 3 minutes.
2. Add dice plantains and saute with onions for 5 minutes.
3. Add kale and coat with oil, onions and plantains. Add 2 tablespoons of water and cover. Cook for 5 minutes.
4. Add salt and pepper to taste.