Plantain in White Wine


  • 8 tablespoons butter
  • 3 pounds plantain leaves, coarsely chopped
  • 1 teaspoon wild mustard seed
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons flour

Put a heavy 10-inch skillet over medium heat and melt the butter. Add the plantain leaves and toss with two forks in the melted butter until all the leaves are well coated. Slightly bruise the wild mustard seeds and add to the pan. Stir occasionally until cooked—no longer than 15 minutes. Add the wine, salt, and pepper.

Bring the mixture to a boil, cover tightly and reduce the heat to a simmer. Cook for 10 minutes or until the leaves are tender.

Remove the greens from the skillet to a heated plate, leaving as much liquid in the skillet as possible. Add the flour to the liquid and stir with a whisk or fork until the sauce is smooth. Pour over the greens and serve immediately. Serves six.

Back to Common Plantain
Back to The Edible Wild

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