Pan-Fried Green Plantains with Garlic and Cilantro

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Crisp plantain rounds sautéed with aromatic garlic and fresh cilantro for a simple, vibrant side dish. This Puerto Rican-inspired vegetarian recipe, ready in about 35 minutes, pairs green plantains, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium (about 1.5 lbs) green plantains
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 2 tbsp, finely chopped cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel 4 medium green plantains and slice them into 1/2-inch thick rounds. Pat the slices dry with paper towels to remove excess moisture.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the plantain slices in a single layer and cook for 5 minutes per side until golden brown and crisp, flipping once.
3. Step 3: Remove the plantains from the skillet and set aside. Add the remaining 1 tbsp olive oil to the skillet, then add 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
4. Step 4: Stir in 2 tbsp fresh cilantro and cook for 30 seconds. Return the plantains to the skillet and toss to coat with the garlic-cilantro oil. Season with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 1 minute more to heat through.