Is it a fruit or is it a vegetable? Regardless of the “official” classification, the plantain has assisted me more times than one with curbing my awful longing for some sugary goodness! When we travel, this helps eliminate the desire to grab poor choices when we make stops to fill up on gas, etc. The best part about this little pan of goodness . . . just 3 ingredients!! These banana-looking vegetables are as hearty as sweet potatoes or white potatoes and a great source of carbohydrates in strict eating plans.
Here’s my super-simple, under 20 minute, cooking method for preparing this deliciousness!
- 4 ripe Sweet Plantains, peeled, quartered and halved (Note – “Ripe” Plantains look almost so dismal that you want to throw them away)
- 3 tablespoons Unrefined Coconut Oil
- Kosher Salt (to taste)
Over medium to medium-high heat, depending on your stove, place coconut oil in frying pan and heat until melted. Next add your plantain slices and let cook until browned on one side. Flip them over and let other side cook to desired brownness. I love to add the Kosher Salt here so that they begin to soak up the flavors. When you’ve cooked them to your desired color, transfer to an airtight container and add in the drippings from the frying pan to keep them moist. Serves as a great sweet side dish addition or as a little “snack-attack” pick me up!