Sauteed Ripe Plantains
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:54pm

Ingredients




4 very ripe plantains
grapeseed oil or corn oil, or some other neutral oil
salt and freshly ground pepper
lime wedges

Preparation

1 Cut the plantains into 1-inch pieces. Put about 1/8 inch oil into a large skillet over medium heat. When hot, add the plantains and cook, turning as neccessary and adjusting the heat for that the plantains brown slowly without burning. Be especially careful as the near doneness: there is so much sugar in the plantains that the burn easily. This should take 10-15 minutes. 2 Sprinkle with salt, pepper, and lime juice and serve hot.

About


Plantains are ripe when they are yellow-black or black in color. Just-ripe (yellow with a few black spots) will work, but do not use green.