Pan-Fried Plantains & Basil Chimichurri Sauce
 
Prep time
Cook time
Total time
 
Dana:
Serves: 2-4 servings
Ingredients
For the Plantains
  • 2 yellow plantains
  • 2-4 Tbsp coconut oil
  • 1 pinch of salt
  • ¼ tsp garlic powder
For the Chimichurri
  • 2 tsp fresh minced garlic, (about 2 cloves)
  • 2 packed cups fresh basil leaves
  • 1 packed cup fresh parsley leaves (can substitute fresh mint)
  • 2 Tbsp white wine vinegar
  • ½ tsp sea salt
  • ¼ cup olive oil
  • ¼ tsp fresh ground black pepper, to taste (optional - AIP omit)
  • 2 Tbsp water, plus more as needed to thin out
Directions
  1. Make the chimichurri sauce: Blend all ingredients in a food processor just until combined. Don’t over-process it too much, you don’t want to pulverize the crap out of it! Set aside until ready to serve.
  2. Peel and slice plantains on a slight diagonal into about ½-inch pieces.
  3. Heat a skillet on medium heat with 2-4 Tbsp coconut oil, enough for a thin layer on the bottom of the pan. Start with 2 Tbsp and let it melt. If it's not enough to cover the bottom of the pan, add 1 Tbsp at a time until it does. Let the oil heat up for about 2 minutes.
  4. When the oil is hot, add the plantains in a single layer. You can do this without burning yourself by sliding them down the side of the pan, them moving them over with a fork or spatula. Add a sprinkle of sea salt and garlic.
  5. Cook for about 2 minutes on each side, until lightly browned. If they have less brown spots/are mostly yellow, they may need to go a little longer so they cook all the way through. Carefully flip with a small metal spatula or fork. Watch them closely so they don’t burn!
  6. Serve (devour) with chimichurri sauce.
Notes
*The less brown the plantains are, the longer they will take to cook. If you have totally brown plantains (which are sweeter), you could also make them with cinnamon instead of garlic. These are delicious on their own! (But would probably be a little odd with chimichurri).

After cooking, yellow plantains don't keep very well as leftovers, and taste pretty weird after being stored in the fridge. So don't feel bad about eating them all :) Brown or (yellow with lots of brown spots) plantains DO keep well in the fridge, and taste delicious cold!

Chimichurri is also great on steak, eggs, chicken, pork, or just about any vegetable/salad. The sauce will keep for several days in the refrigerator.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pan-fried-plantains-and-basil-chimichurri/