This Paleo and Whole30 Plantain Casserole will make a large amount of food and will definitely be the leftovers you look forward to! It's got a savory combo of plantains, pork, beef and kale with some spices.
Trim ends off the plantains and place them in a large pot filled with salted boiling water. Cover and boil for 20 minutes.
After 20 minutes, carefully remove the plantains using tongs and place them on a plate to cool.
While the plantains are cooking, chop shallot and garlic as noted.
To make the sauce, whisk coconut aminos, olive juice, vinegar and fish sauce together in a small bowl. Set aside.
Heat a large skillet over medium high heat and add in avocado oil. Once hot, add in shallot and garlic. Saute for 2 minutes, stirring frequently.
Next, add in beef and pork. Break the meat into small bits and cook, stirring occasionally, until the meat is browned and developing some crispy bits on the edges, about 10-12 minutes.
When the meat is cooking, chop kale as noted.
When the meat is finished, stir in the sauce, olives and kale. Cook for 1-2 minutes, until kale wilts slightly, then remove from heat.
Preheat oven to 375° Fahrenheit and lightly grease a 9x13 baking dish with butter or ghee.
When the plantains have cooled so that they can safely be handled with bare hands, remove the peels and discard.
Place plantains in a bowl. Mash plantains with a potato masher, until they crumble into small pieces. Season with salt and pepper (about 1 tsp each).
Now, assemble the casserole. Place a layer of plantains at the bottom of the baking dish, using about 2/3 of the plantains and smoothing them out with a spoon. Then, top with the meat mixture. Top with remaining 1/3 of the plantains.
Place in the oven and bake uncovered for 30 minutes.
Remove and allow to cool at least 5 minutes before serving.
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