Never too much


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!

– 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.

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