Massage kale with olive oil, salt, pepper and lemon juice for one or two minutes. Let stand for about 5 minutes.
While your kale is relaxing, heat a little bit of coconut oil in a large skillet and fry the plantain over medium-high heat until nice and golden on both sides. Add the cashews and quickly toast them until fragrant. Add plantain and cashews to your now relaxed kale, along with the rest of the ingredients; mix well and serve immediately.