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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plantain	2	plantains		-	-	-	-
oil				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
garlic clove	2		crushed	-	-	-	-
spinach	1	lb	chopped	104.3264	16.4654	12.9728	1.7690000000000001
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
egg	1		beaten	71.5	0.36	6.28	4.755
flour				-	-	-	-
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.