Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 4 cups of vegetable broth, 2 tablespoons of extra virgin olive oil, 3 thinly sliced cloves of garlic, 0.5 teaspoon of dried oregano, 0.25 teaspoon of dried thyme, and salt and black pepper to taste.

2. 2

   Bring the broth mixture to a gentle simmer over medium heat and allow the flavors to meld for 5 minutes.

3. 3

   Carefully add 2 peeled and 1-inch thick sliced green plantains to the simmering broth, ensuring they are submerged.

4. 4

   Poach the plantains for 15 to 20 minutes, or until they are tender when pierced with a fork but still hold their shape.

5. 5

   Gently remove the poached plantains from the broth using a slotted spoon and arrange them on serving plates.

6. 6

   Stir 0.25 cup of fresh lemon juice and 0.25 cup of chopped fresh parsley into the simmering broth, tasting and adjusting seasoning if necessary.

7. 7

   Ladle a generous amount of the aromatic lemon-herb broth over the poached plantains.

8. 8

   Garnish each serving with 1 small thinly sliced red onion and 0.25 cup of crumbled feta cheese, if desired, and serve immediately.