Sauteed Plantains

Chef PotPie's Note:

A Venezuelan dish, choose plantains that are yellow with some black spots, much like a ripe banana. If they are green, allow them to ripen or else they will suck the spit from your mouth! Icky, trust me, I know. Been there, done that! From Cooking Light. Pretty simple recipe submitted for ZWT4

• Total Time: 6 mins
• Prep Time: 1 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2 plantains , yellow with some black spots (about 1 pound)
• 1 tablespoon canola oil
• ¼ teaspoon kosher salt

Directions:

1. Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.
2. Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.

Reviews

[Sharon123]

Yum yum yum! I used a black skinned plantain and enjoyed the little bit of sweetness it gave. I used corn oil. Thanks! Made for the Epicurean Queens, ZWT 2009!

[Sarah_Jayne]

This is really going to be one ot those that boils down to if you like plantains or not. I do so I enjoyed them and especially as it was so easy to throw together. I had it along side black beans and rice for lovely tropical vegetarian meal. Made for Chow Hounds on ZWT5.

[CandyTX]

We had never tried plantains before and were pleasantly surprised. I'm not sure it's something I would seek out to make again, to be honest, but I liked these and the flavor. Made for ZWT.