Ingredients
- 1 plantain ripe
- 1 onion chopped
- 200 g spinach
- 2 cloves garlic smashed
- 2 tsp olive oil extra virgin
- 1 tbsp chicken stock
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Units:
Instructions
- Cut the head and the tail off the plantain and divide it lengthwise into two, making sure to leave the skin on. Do not peel the plantain.
- Place the 2 pieces of plantain into a pot with even water to cover the plantain. Bring to boil, then reduce the heat and allow to simmer covered. This might take anywhere between 5 minutes to 15 minutes, depending on how ripe your plantain is. To check that your plantain is done, pierce with a knife and if tender, then the plantains are cooked.
- Drain the plantain, mash it using a fork and keep covered and set aside while preparing your sautéed spinach.
- Add the olive oil to a pan and when hot, fry the garlic and onions until soft and coloured. Add the chicken broth, salt and pepper and continue to cook for 3 - 5 minutes. Add the fresh spinach, cover the pan and cook for 2 minutes. Then uncover the pot and continue to cook the spinach, stirring continuously until all the spinach has wilted.
- Serve the spinach with the mashed plantain.
Recipe Notes
-
Use a slotted spoon to get the spinach out of the pan, while leaving behind any excess liquid
- Serve with spicy prawns