Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and slice 2 large firm-ripe plantains into 1-inch thick rounds.

2. 2

   In a large pot, combine 4 cups chicken or vegetable broth, 0.5 cup fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon finely chopped fresh oregano, 2 minced garlic cloves, 0.5 teaspoon salt, and 0.25 teaspoon freshly ground black pepper.

3. 3

   Bring the liquid to a gentle simmer over medium heat, ensuring all ingredients are well mixed.

4. 4

   Carefully add the sliced 1-inch thick plantains to the simmering broth, making sure they are mostly submerged.

5. 5

   Reduce the heat to low, cover the pot, and gently poach the plantains for 15-20 minutes, or until they are tender when pierced with a fork but still hold their shape.

6. 6

   Using a slotted spoon, carefully remove the tender plantains from the broth and arrange them on a serving platter, keeping them warm.

7. 7

   Increase the heat to medium-high and reduce the remaining poaching liquid in the pot for 5-7 minutes until it slightly thickens into a flavorful sauce.

8. 8

   Pour the reduced lemon-oregano sauce over the poached plantains, then scatter 0.5 cup crumbled feta cheese and 2 tablespoons chopped fresh dill or parsley evenly on top before serving immediately.