Yum, this dish has that perfect fusion between being sweet and savory, spicy and creamy!  The honey, plantains, and almond milk soften the bite of the vinegar, kale, and jalapenos. Seriously yummy! And in lieu of rice or grains,  I put a variety of squash/potatoes in the steamer, and served it with these soft veggies. Slice some avocado to go with, and you have yourself a feast!

You need:

jalapeño 1/2 chopped

Red bell pepper, whole chopped

1 whole chopped onion

2 sliced on diagonal ripe plantains

1 tsp Honey

1 TBS liquid Aminos 

1 tsp coconut vinegar

1/3 cup unsweetened almond milk

5 cups washed chopped curly kale

4 cloves minced garlic
First, sauté onions and garlic in coconut oil over medium heat. Add bell pepper, plantains, jalapenos, all seasonings, and kale. Add the almond milk at the end when veggies are nearly cooked.

Serve over steamed kabacho/potatoes.

Top with avocado and enjoy!