Spinach and Plantain Rounds |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Makes a wonderful appetizer (that can be served hot or cold) or pair it with a salad for a light meal, or serve as a vegetable side dish. Use ripe plantains that are still firm. Ingredients:
2 plantains (ripe) |
oil, for frying |
2 tablespoons butter |
2 tablespoons onions, finely chopped |
2 garlic cloves, crushed |
1 lb fresh spinach, chopped |
1 pinch ground nutmeg |
1 egg, beaten |
flour, for dusting |
kosher salt & freshly ground black pepper |
Directions:
1. Use a sharp knife to slice each plantain, lengthwise, into 4 long pieces.
2. Fry the plantains in a little oil, over medium-high heat, until golden, but not cooked through; remove and drain on paper towels (reserve oil in pan).
3. In a separate skillet, cook onions and garlic in butter, until softened, about 2 to 3 minutes.
4. Add spinach, season with nutmeg, salt and pepper, co er and cook until spinach is wilted, about 5 minutes.
5. Let cool to touch and strain out any liquid.
6. Form the plantains into rings and secure with half a toothpick.
7. Pack each ring with spinach.
8. Heat the reserved oil over medium heat.
9. Dip the plantain rings in egg, then in the flour.
10. Fry until golden, turning once, 1 to 2 minutes.
11. Drain on paper toweling and serve hot or cold.
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