Plantains with Lemon Juice and GarlicPosted: August 3, 2009
Whenever I make plantains I think “wow, these are so good, why don’t we buy these more?” I don’t know the answer. They are yummy, cheap, filling and, like bananas, full of potassium. They are also a fun and different alternative to more normal sides like potatoes.
Plantains w/Lemon Juice and Garlic
- 2 green plantains
- 2-3 cloves of garlic, minced
- olive oil
- lemon juice
- salt and pepper
- Peel the plantains. The green ones are a bit of a pain, so I use my trusty OXO vegetable peeler to get the skin off while getting as much plantain as possible. If you’re good with a knife, go for it, but be careful – they can be slippery. Cut the plantains into slices and place in cold water.
- Heat up a bit of olive oil in a skillet and sautee the garlic until golden brown. Drain plantain slices, pat dry and add to the garlic.
- Cook until the plantains turn yellow and add some water. Place a lid on top of the pan and let the plantains simmer a bit. Remove lid and let the water cook down. Add lemon juice, salt and pepper and let the plantains cook a bit more. They should be a golden color and firm on the outside and creamy on the inside. You might need to repeat the water process to cook them through.