4 Serves
40 Mins
Prepare the kale by cutting the leaves from the stems, then soak them in a bowl of cold water for 10 minutes. Drain and chop into bite-sized chunks.
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KoreanVitamin K
699 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
265 µg / 400 µgCalcium
604 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
258 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
1454 mg / 4,700 mgSodium
847 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
12 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Finely dice the onions, mince the garlic, and chop the tomatoes. Set aside.
In a saucepan, cook the bacon over medium heat until crispy. Add the onions, garlic, and thyme, stirring for 1 minute.
Stir in the tomatoes, scotch bonnet pepper, and smoked paprika. Sauté for 3 minutes.
Add the prepared kale and a pinch of salt. Cover and steam for 7 minutes until tender, adding a splash of water if the pan becomes too dry.
While the kale cooks, peel the plantains by slitting the skin lengthwise and pulling it back. Slice into medium-sized pieces.
Coat a frying pan with cooking spray. Arrange the plantains in the pan, spray with oil, and season with salt and pepper. Fry on medium heat, turning occasionally until golden brown.
7
g68
g14
g
Thai
New Zealand