1 large plantain, ripe (slightly soft to touch)
1 1/4 inch thick slice of pancetta, cubed
4 leaves kale, chiffonade
1/4 C raw pistachios
1 T butter or vegetable oil
creme fraiche
salt & pepper

Dry heat a non stick skillet to medium high or high. Add pancetta cubes when hot. Let cook most of the way; add evenly sliced plantains, salt, pepper. Flip them over when golden on one side. Let cook 1-2 minutes at medium high heat, add kale. Don’t let kale cook too much. It should be crisp and somewhat raw tasting, but with improved color.

Place on serving platter, add raw pistachios on top, serve with creme fraiche.