Plantain, Corn and Kale Soup

My love for plantains is still going strong. My cold? Receding, but the perfect excuse to make soup.

Here's how I made this soup:

Cook 1 onion ( a whole onion!) and 2 cloves garlic (roughly chopped) 'til translucent in some butter in a soup pot. When nice and tender add: 2 sliced plantains (greenish yellow ones), 2 peeled/chopped roma tomatoes, 1 c corn kernals. Cook about 5 ish minutes. Add threeish cups of stock, a spoonful of tarragon (chopped/dried), a chopped/seeded green pepper (or crushed red pepper flakes like me), and salt and pepper to taste. Simmer about ten minutes (til plantains are tender), and add about 2 cups chopped kale. Let Kale cook through ( a few minutes) and serve with crusty bread.

It makes a yummy stewey bowl of happy goodness.