Sweet Plantains with Sautéed Onions, Tomatoes and Jalapeños
To this day I still enjoy eating boiled sweet plantains as a side dish, to accompany many a Sunday brunches. And with it being packed with Vitamins A, C and minerals like Potassium, I’m left feeling less guilty to indulge. Kick the naturally sweet flavor up a notch with the addition of sautéed onions, spicy jalapenos and juicy tomatoes. A festive side dish for any season and it will be a hit at your summer cook-out!
Tips:
– This is one the easiest dishes for me to prepare on a Sunday afternoon to enjoy for lunch the upcoming work week.
– After purchasing the sweet plantains, allow additional days for them to fully ripe.
– Use three large sweet plantains for two to three persons.
– How to boil plantains: Rinse first. Leaving the skins on, cut both ends of the plantains then slice in half. In a medium sauce pot, add the plantains and enough cold water to cover them. Cook covered and bring to a rolling boil until the skins split and the plantains tender yellow flesh is exposed. Allow to cool before slicing.
2 large Plantains, boiled
8 Cherry Tomatoes, halved
½ cup of Onions, sliced thinly
1 whole Jalapeno, julienned
Salt and Pepper to taste
4 Tbsp. of Olive Oil
Slice the plantains on an angle and place in a serving dish. In the sauté pan, heat the olive oil. Once hot add the onions and jalapenos, stir to prevent sticking and cook for about 2 minute before adding the tomatoes. Season with sea salt and black pepper. Cook for about one minute. Pour the vegetables over the plantains and serve at once.
