Ripe plantains brings out a great South American flavor with its sweetness and sauteing gives the pieces a caramelized, slightly crispy exterior.
- 2 plantains, yellow with some black spots (about 1 pound)
- 1 tablespoon canola oil
- 1/4 teaspoon kosher salt
- Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.
- Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.