Spinach and Plantain Rounds

Makes a wonderful appetizer (that can be served hot or cold) or pair it with a salad for a light meal, or serve as a vegetable side dish. Use ripe plantains that are still firm.

• Ready In: 25 mins
• Serves: 4
• Yields: 8 rounds

Ingredients

• 2  plantains (ripe)
•  oil, for frying
• 2  tablespoons butter
• 2  tablespoons onions, finely chopped
• 2  garlic cloves, crushed
• 1  lb fresh spinach, chopped
• 1  pinch ground nutmeg
• 1  egg, beaten
•  flour, for dusting
•  kosher salt & freshly ground black pepper

Directions

1. Use a sharp knife to slice each plantain, lengthwise, into 4 long pieces.
2. Fry the plantains in a little oil, over medium-high heat, until golden, but not cooked through; remove and drain on paper towels (reserve oil in pan).
3. In a separate skillet, cook onions and garlic in butter, until softened, about 2 to 3 minutes.
4. Add spinach, season with nutmeg, salt and pepper, co er and cook until spinach is wilted, about 5 minutes.
5. Let cool to touch and strain out any liquid.
6. Form the plantains into rings and secure with half a toothpick.
7. Pack each ring with spinach.
8. Heat the reserved oil over medium heat.
9. Dip the plantain rings in egg, then in the flour.
10. Fry until golden, turning once, 1 to 2 minutes.
11. Drain on paper toweling and serve hot or cold.