Ingredients
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2
-
-
2
-
2
-
2
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Spinach and Plantain Rounds, 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 , 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
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Steps
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1
Done
|
Use a Sharp Knife to Slice Each Plantain, Lengthwise, Into 4 Long Pieces. |
|
2
Done
|
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
Done
|
in a Separate Skillet, Cook Onions and Garlic in Butter, Until Softened, About 2 to 3 Minutes. |
|
4
Done
|
Add Spinach, Season With Nutmeg, Salt and Pepper, Co Er and Cook Until Spinach Is Wilted, About 5 Minutes. |
|
5
Done
|
Let Cool to Touch and Strain Out Any Liquid. |
|
6
Done
|
Form the Plantains Into Rings and Secure With Half a Toothpick. |
|
7
Done
|
Pack Each Ring With Spinach. |
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8
Done
|
Heat the Reserved Oil Over Medium Heat. |
|
9
Done
|
Dip the Plantain Rings in Egg, Then in the Flour. |
|
10
Done
|
Fry Until Golden, Turning Once, 1 to 2 Minutes. |
|
11
Done
|
Drain on Paper Toweling and Serve Hot or Cold. |
