Sauteed Sweet Plaintains
What you need:
2 plaintains and canola oil and/or unsalted butter
The secret to getting plaintains sweet is to leave them at room temperature (on the counter) until the skin turns black. Your plaintains will be sweeter, softer and less starchy.
Time to Cook:
Cut the ends off the plantains and slit the skins lenghthwise: remove the peel halve each plantain. In a skillet heat 1 Tbsp of unsalted butter and 1 tsp canola oil. Sautee the plaintains over moderately
high heat until brown on one side, flip and cook the other side.
Remove from skillet, pound slightly flatter with a meat pounder, reduce heat and cook until tender and deep brown, about 2 minutes longer.
Serve hot - alongside your favorite protein (grilled fish, roasted chicken, or your favorite steak)
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