Being that I’m half Cuban and spent most of my life eating the delicious delicacies the island has to offer, it’s about time that I post a dish from this enchanted country. Platanos are a typical side dish served either sweet or savory. This particular recipe is made using the green plantain before it goes through the ripening process.
A versatile and "Safe Starch"
Here is some insight into the benefits of plantains as they fall into the prebiotic category considered to be a resistant starch. Resistant starches are indigestible carbohydrates that are not digested in the stomach or small intestine meaning they reach the colon intact and feed many strains of "good bacteria" to help maintain a healthy ecosystem in the large intestine. Additionally, they do not seem to spike blood glucose or insulin after eating them, nor do they obtain significant calories. They’re considered aids in weight loss as they reduce cholesterol triglyceride levels, by lessening fat absorption and by the appetite-satiating effects they have. To learn more about please visit Chris Kresser’s site where he explains this in detail. You can find the link here.
3-4 green plantains (large)
coconut oil for light fry
salt to taste
Cut the ends off the plantain and slice the skin longways as to discard the green portion.
Cut into 1/2 inch discs lay them flat in a large pan which has been prepped with some coconut oil, so they don’t stick.
Cook on medium heat about 3 minutes each side.
Place the cut pieces on a cutting board and using a mallet to squish them down, so they are about 1/4 thick.
Sprinkle with salt and place them back in the pan and fry on a higher temperature until they are golden brown and somewhat crunchy. Let cool and enjoy!