This seems about as easy a weeknight recipe as there is and the kids might eat it!

Sautéed Ripe Plantains (Plátanos Maduros)

Yield 4 servings
Time 20 minutes
Mark Bittman


Plantains are sold individually, not in bunches, and they keep well. When they’re green, they can sit on your counter for two weeks. Sometimes the most difficult part of preparing plantains is waiting for them to ripen, slowly turning from green to green-yellow to banana yellow, right through to black.


  • 3 or 4 yellow-black or black plantains, peeled
  • Neutral oil, like grapeseed, corn or canola, as needed
  • Salt and pepper to taste
  • Lime wedges


  1. Cut plantains into 1-inch pieces. Film bottom of a large skillet with oil and place over medium heat; a minute later, add plantains.
  2. 2. Cook, turning as necessary and adjusting heat so plantains brown slowly without burning, 10 to 15 minutes. Serve hot, sprinkled with salt, pepper and lime juice.

Recipe of the Day: Sautéed Ripe Plantains Plátanos Maduros – Bitten Blog –

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