Randy Zweiban of Chicago’s Nacional 27 gave us this recipe as a part of his Cuban Christmas feast that he made for us a few years ago. Try them alongside some black beans and roast pork.
What to buy: Look for plantains that are well-mottled (but not all black) on the outside. They’re much sweeter that way.
- 2 ripe plantains
- 4 tablespoons unsalted butter (1/2 stick)
- Kosher salt
- Freshly ground black pepper
1Peel plantains and quarter lengthwise so you have 4 long pieces. Slice the eight strips into 1-inch pieces.
2Melt the butter in a large frying pan over medium heat until foaming. Add the plantains and sauté until golden brown. Season with salt and pepper and remove them to a paper towel to drain.
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