If you’re looking for something to add an extra layer of flavor and complexity to any dish (without completely 
overpowering all the other flavors), then look no further than the humble plantain.
I admittedly had no idea what a plantain was, let alone what to do with one, until I was in college. But after making the discovery, plantains quickly became one of my all-time favorite add-in ingredients. The catch, though, is that you have to cook them. If you try to eat a plantain raw, you are not going to share my love for them, trust me.
That being said, plantains are also super easy to prepare, and my favorite way to cook them is to caramelize them. I know that sounds fancy, but I’m going to let you in on a little secret – caramelizing things is really, really easy. In fact, all you have to do is put the ingredients into a pan over medium heat and let them do their thing. Your only job is keeping an eye to make sure nothing burns and giving everything the occasional stir. Easy, right?
So here’s what we’re going to do:
Chop the plantains. (I like to do quarters.)
Melt a tablespoon of butter for each plantain you’re cooking. (So if you’re cooking two, melt two tablespoons of butter. You get the idea.)
Sprinkle with brown sugar (about a tablespoon per plantain.)
Let cook over medium-low heat, stirring occasionally, until the plantains are softened and golden brown. If they have some darker brown areas that’s fine, but don’t overcook them or they’ll get tough.
And voila! You just caramelized plantains:) Now just sit back and get ready to enjoy all the extra flavor they’re about to add to whatever recipe you decide to put them in. (Or, you know, enjoy them on their own – nothing wrong with that!)
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