Plantain Casserole
Ingredients
The casserole
-
½
unit
yellow plantains
-
1
unit
shallot, diced
-
4
cloves
garlic, minced
-
1
tbsp
avocado oil
-
1
lb
ground beef
-
1
lb
ground pork
-
1
can
olives, sliced (14.5oz)
-
5
cups
kale, finely chopped
-
1
tbsp
grass-fed butter or ghee (or coconut oil for dairy free)
-
to taste
unit
salt and pepper
The sauce
-
¼
cup
coconut aminos
-
¼
cup
olive juice
-
1
tbsp
apple cider vinegar
-
1
tbsp
fish sauce
Instructions
- Boil the plantains in salted water for 20 minutes.
- Remove the plantains and let them cool.
- Chop the shallot and garlic.
- Whisk together the sauce ingredients in a bowl and set aside.
- Heat avocado oil in a skillet, sauté the shallot and garlic for 2 minutes.
- Add the ground beef and pork, cook until browned and crispy, about 10-12 minutes.
- Chop the kale while the meat is cooking.
- Stir in the sauce, olives, and kale into the meat mixture and cook for 1-2 minutes.
- Preheat the oven to 375°F and grease a baking dish.
- Peel and mash the cooled plantains, season with salt and pepper.
- Layer 2/3 of the mashed plantains in the baking dish, add the meat mixture, and top with the remaining plantains.
- Bake uncovered for 30 minutes and let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
You might also like