Fresh Plantain Leaves in Brandy Butter


  • 2 pounds young plantain leaves
  • 8 tablespoons butter
  • 1/2 cup superfine sugar
  • 6 tablespoons brandy
  • 1/2 teaspoon vanilla extract

Clean and rinse the plantain leaves under running water. Discard bruised or dark leaves. Shred in fork-sized pieces. Shred in fork-sized pieces. Put a 12-inch heavy skillet on the stove and melt 4 tablespoons of butter over moderate heat. Add the plantain leaves and toss with 2 forks until all the leaves are coated. put the lid on the skillet and cook for 10 minutes over moderate heat.

Combine 4 tablespoons of butter, the sugar, brandy, and vanilla extract in a large bowl. Beat the mixture with an electric mixer until smooth.

Remove the greens from the skillet with a slotted spoon and set aside. Add the mixture in the bowl to the skillet and blend well. Add the greens and toss again with 2 forks until all the leaves are well coated. Serve at once. Serves six.

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