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Sauteed Plantains

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Plantains are a starchy, less-sweet relative of the banana. They are typically sold underripe, with yellow skin, but are best when the skin is almost completely black. Buy underripe plantains about one week in advance and ripen on the counter. ”


    • 2 teaspoons canola oil
    • 2 ripe plantains, sliced
    • ⅛ teaspoon ground chipotle pepper
    • 2 teaspoons chopped fresh cilantro, or parsley


  • 1 Heat oil in a large nonstick skillet. Add plantain slices in a single layer and sprinkle with chipotle pepper. Cook until browned on both sides. Toss with cilantro (or parsley).
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