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 is a nutritious leafy green 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 fruit.
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 just like I did with this Boiled Green Banana tutorial that I have here.
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/fats and vegetables making 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 be soft with some firmness 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
Ingredients
- 1-2 large plantains yellow with dark spots
- 1 cup worth of bell pepper red and yellow mixed
- 2 large scallions sliced (or 3 small ones)
- 2 fresh tomatoes chopped
- 1 teaspoon of turmeric
- ¼ teaspoon of allspice
- 1 teaspoon of thyme
- ¼ teaspoon of himalayan pink salt
- large bunch of kale chopped
- 1 tablespoon worth of ginger minced
- 1 small red onion chopped
- 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 an incision length ways to remove the peel, it should come off with ease, then slice the plantain into little discs.
- Meanwhile on medium heat saute 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 firmness to them.
- Feel free to add additional vegetables i.e cho cho, broccoli, cauliflower, carrots etc...
Gianna says
I loved this recipe. I haven't had much time to cook for myself but this was so simple, easy, and quick to make. Still packed full of flavor and so nutritious and energizing. I might make this every week. Thank you for sharing, Charla ???
Charla says
Thank you Gianna. It's my go to recipe when I'm in a rush. I certainly won't judge you for making it every week!!
Aisha says
This was absolutely delicious! And you were right about the boil time.
Charlene says
Yay! Glad you enjoyed the recipe Aisha
Usnea says
This recipe is fantastic, wouldn't change a thing! The plantains came out perfect, and so much easier than frying twice. Thank you, this is a keeper. I didn't take any pictures because I was gettin a bit too hangry 😉 next time I promise!
Charla says
Thanks for the feedback Usnea, glad you liked it.
Richard says
Hi Charla,
I just stumbled across your website... very nice indeed.
I am looking to change to a healthy diet and this seems to be just what i am looking for.
Keep up the good work.
Kindest Regards
Richard.
Charla says
Thank you for commenting Richard and I'm happy to learn I can assist you with healthy eating. I usually don't include servings simply because this varies according to each person.
Flo says
This dish is a keeper! I made this with kale and sea salt, and boiled the plantains for 10 minutes. Your instructions were right on. Has a mild curry flavor without the strong scent. Thanks for sharing.
Charla says
I love receiving feedback from my recipes, so thank you. Would have been awesome if you emailed me a picture of the finished results
Cassandrea says
what a beautiful coloured dish! I love kale and am always looking for new ways to use it in dishes! The boiled plantains is something I have never tried and now am inspired! Great post!
Charla says
Hi Cassandrea,
Thank you for commenting. Boiled and roasting plantains are a common method of cooking within the Caribbean community, do give it a try and paired with kale makes it 10 times more awesome.
GiGi Eats says
OOOO you make me want to eat KALE!
Charla says
LMAO! Glad to have converted you GiGi.
Johnna says
I love plantains but have never had them boiled. Must give this dish a try soon!
Charla says
Thanks for commenting Johnna, definitely give this one a try.