Thursday, March 15, 2012
Something different: Fried Plantain & Spinach
Fried Plantain & Spinach
The Book of Caribbean Cooking Copyright 2000
1 large plantain
1 tablespoon butter
1 tablespoon oil
4 scallions, roughly chopped
8 oz small spinach leaves I only used about half this
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper
Red chili slices, to garnish I omitted these
Cut ends off plantain. Slit skin lengthwise in several places then peel off the strips of skin. Cut plantain into cubes.
In a skillet, heat butter and oil. Add plantain cubes and fry for 3-4 minutes, turning frequently, until golden brown and cooked. Add scallions and cook for 1 more minutes.
Add spinach and cook for 1 minute until just wilted. Sprinkle with nutmeg and seasoning. Garnish with slices of red chili.
I am trying to break my habit of picking up ingredients without first having a use for them. Having come of age at a time when unique ingredients were not easily available, anytime I see anything the least bit rare or different I feel I have to grab it. I've come to realize that almost everything is pretty easy to obtain these days. I have a new rule that if I don't have a particular recipe in mind for something, I don't buy it. I try to just make a mental note that the ingredient is available instead of throwing it in my cart these days.
Plantains caught my eye in Walmart the other day. I've seen them before in stores but they looked particularly good. I was going to walk on by but then I noticed a plantain was only 48 cents. So why not break my new rule and bring one home?
This is the first cookbook I looked in and as soon as I saw this recipe, I knew it was the one. The plantain in the picture in the cookbook was ripe (not overly ripe) and mine was green so I had to wait a few days. When I finally made it I was not disappointed. It was simple but delicious. I could definitely see myself making this again. Sometimes it pays to break the rules!