Kale with Fried Plantains and Toasted Almonds

Plantain Kale Cabbage Rolls with Pumpkin Cashew Sauce from Sprout

Serving Size : 2    

1  bunch  kale — slice, remove stems
1 teaspoon demi glace
1/2 cup beef stock
1 plantain
beef fat or butter for frying
1 medium onion
salt and pepper to taste
3 tablespoons  almonds, toasted


1.)     Sauté onions until caramelized, about half an hour, add demi glace and beef stock.  Add stock, kale, salt and pepper. Stir, cover.  Stir every few minutes until kale is bright green.
2.)     In iron frying pan, heat fat to medium high heat. Slice plantains into 1 1/2 inch thick slices.  Fry on both flat ends until medium browned.  Remove from pan, flatten by pressing down firmly with a small plate or glass.  Return to heat and brown really well on both sides.  Drain on paper bags.
3.)     Place greens on plate, top with plantains.
5.)     Garnish with toasted almonds.

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