Boiled Plantains with Kale

This dish leans on plantain and kale the way it has for generations across West Africa and the Caribbean, and the AIP version only means setting aside a few things this time around: the allspice, the bell pepper, the fresh tomato that would normally round out the pot. Those are real flavors to miss, and naming that is fair. What is left, ginger, scallion, turmeric, thyme, still holds plenty of warmth on its own.

That kale is doing real work here, a strong dose of 2 vitamins, K and C, both playing a part in tissue repair and immune signaling, and turmeric's curcumin is the pigment researchers keep studying for its anti-inflammatory potential, though how much any one person absorbs and feels from it still varies.

The gold of the plantain against the dark green of the wilted kale is worth noticing before you eat it. Sit with the color a moment, then dig in.

Ingredients

• 1 to 2 large yellow plantains (yellow with dark spots; the darker the sweeter)
• 2 large scallions, sliced
• 1 tablespoon fresh ginger, minced
• 1 small red onion, chopped
• 1 teaspoon turmeric
• 1 teaspoon fresh or dried thyme
• 1/4 teaspoon pink salt, plus more to taste
• 1 large bunch kale, roughly chopped
• Coconut oil for sauteing
• (Allspice omitted: excluded on AIP)
• (Bell pepper and fresh tomato omitted: nightshades)

Method

Place the whole, unpeeled plantains in a large pot and cover with water. Bring to a boil and cook for 25 to 30 minutes, until the skins have split open and the flesh feels completely tender when pressed. Drain and set aside to cool for a few minutes until comfortable to handle.

Peel the plantains and slice into rounds about 3/4 inch thick.

Warm a generous spoonful of coconut oil in a wide skillet over medium heat. Add the scallions and red onion and cook, stirring occasionally, for 5 minutes until softened and fragrant. Add the ginger, turmeric, and thyme and stir for about 1 minute until the aromatics bloom in the oil.

Add the plantain slices to the pan and let them cook undisturbed for 2 to 3 minutes so they take on a little color, then turn gently.

Add the chopped kale to the pan with a small splash of water. Cover and cook for 4 to 5 minutes until the kale is wilted and tender. Stir everything together, taste, and adjust salt.

Serve warm, directly from the pan.

*Adapted from That Girl Cooks Healthy*