Green Bananas with vegetable medley
Updated: Oct 17, 2018
Celery rarely gets much love, especially in the culinary world. Being comprised of 95% water, it's no surprise that it is often served as a side item to balance out saltiness or the rich flavor of thick dips, i.e with chicken wings, paired with peanut butter as a grab and go snack or salad dressing dip (ranch or blue cheese). Case in point: celery isn't the first choice for adding flair or flavor to a dish. However, in this paleo-friendly entree, along with other perceived 'misfits' (vegetables that are often seen as too bland or bitter to enjoy alone - cauliflower, collard greens, green bananas) celery has a double effect of adding a savory flavor (cooked celery) but also a fresh accent using the garnish of torn celery leaves. All the ingredients work harmoniously to create a clean and wholesome flavor with simple seasonings and no fuss.
Prep Time: 10 minutes
Cooking Time: 20 - 25 minutes
Total Time: 35 minutes
4 whole Bananas, green
2 Celery stalks, chopped diagonally
2 handfuls bagged Collard Greens, stems removed 4 whole Cauliflower florets, sliced and chopped
4 medium Garlic cloves minced
1 ½ - 2 tsp. Salt, sprinkled over the mixture in the pan
2 dashes Black pepper
1 tsp. Red Pepper flakes
1 tsp. Butter, melted
2 tbsp. Olive Oil
Celery leaves for garnishing, torn
Remove leaves from the bottom of the cauliflower head. Remove 4 individual florets. Slice horizontally and chop vertically. Peel and mince the garlic cloves. Wash and dry celery stalks and chop diagonally. Thinly slice a handful of celery leaves for garnishing. Place all prepped vegetables to the side. Using the tip of the knife, create a shallow thin line down the center of each of the bananas.
Boil 2 cups of water, add a dash of salt and place bananas inside until it reaches desired texture. If you want a firmer starchy taste, let boil for 5 – 7 minutes on medium heat. Boiling for 10 minutes or more will lead to a softer texture. Drain most of the water and remove from heat. Place 2 tsp of melted butter in the pot and spoon the butter/water mix over the bananas. This will help with providing moisture and flavor.
Add olive oil into a non-stick pan and let heat. Place collard greens in the pan and let simmer for 5 minutes, stir and add all other vegetables and seasonings. Let vegetables cook for 7-10 minutes or until the cauliflower is at the desired texture (I prefer the cauliflower to have some firmness and color). Season to taste.
Place all 4 bananas onto a plate and top with the cooked vegetable mixture. Garnish with torn celery leaves and serve.
For extra flavor, add the butter/water mix onto the bananas before adding the vegetable topping.
I have found the softest and best green banana preparation to occur when I boil the bananas in a mix of oil, water and sea salt in a covered pot on low heat.
I also add diced celery to my tuna for added crunch and moisture.
I also add minced celery leaves to my salad.
You can remove the bananas for a keto-based dish.
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