Active Time: 25 MINTotal Time35 MIN
Yield: Serves : 6
Crispy, creamy smashed and twice-fried plantains act as croutons in this fresh winter salad. The two-step frying process allows the unripe green plantains to evenly cook through and develop their fruity sweetness.
- 3/4 cup grapeseed oil, divided
- 1 medium-size unripe green plantain, cut crosswise into 1/4-inch-thick slices
- 1 1/2 teaspoons kosher salt, divided
- 1/3 cup sherry vinegar
- 2 tablespoons ground sumac
- 1 tablespoon Dijon mustard
- 1 tablespoon molasses
- 1/4 teaspoon black pepper
- 1 large bunch collard greens, stemmed and thinly sliced (about 6 cups)
- 2 medium fennel bulbs, trimmed and thinly sliced, fronds reserved and chopped to equal 1 tablespoon, for serving
- 2 medium Pink Lady apples, unpeeled and thinly sliced
- 2 medium shallots, halved lengthwise and thinly sliced
How to Make It
Heat 1/2 cup oil in a 12-inch cast-iron skillet over medium. Working in batches, fry plantain slices until light golden, 1 minute and 30 seconds to 2 minutes per side. Transfer plantain slices to a cutting board; smash to 1/8-inch thickness using bottom of a measuring cup.
Working in batches, return smashed plantain slices to hot oil; fry over medium until golden brown and crisp, 30 seconds to 1 minute per side. Transfer plantain slices to a baking sheet lined with paper towels.
Sprinkle fried plantain slices evenly with 1/2 teaspoon salt. Let cool 10 minutes.
Meanwhile, whisk together vinegar, sumac, mustard, molasses, pepper, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add greens; massage mixture together with your hands until collards are wilted and tender, 1 to 2 minutes. Let stand 10 minutes.
Step Step 5
Add sliced fennel bulb, apples, and shallots to collard mixture; toss to coat. Add plantains; fold once to incorporate. Transfer to a serving platter; sprinkle with reserved chopped fennel fronds.
Fried plantains may be substituted with 1 cup store-bought plantain chips (about 1 1/2 ounces). Follow recipe as directed, omitting steps 1 through 3.
Source: Read Full Article