Sautéed Plantains with Garlic and Cilantro
Sweet ripe plantains sautéed in olive oil with garlic and fresh cilantro, delivering a fragrant and colorful side dish. This caribbean-inspired vegetarian ready in about 15 minutes pairs ripe plantains, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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
- 2 large, peeled and sliced 1/2-inch thick ripe plantains
- 3 tbsp olive oil
- 4 cloves, thinly sliced garlic cloves
- 1/2 tsp salt
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 4 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 2 large ripe plantains peeled and sliced into 1/2-inch thick pieces. Cook for 3-4 minutes per side until golden brown and tender.
- Step 3: Sprinkle 1/2 tsp salt over the plantains and toss gently to combine. Remove skillet from heat.
- Step 4: Drizzle 1 tbsp fresh lime juice and sprinkle 2 tbsp chopped fresh cilantro over the plantains. Toss lightly and serve warm.
Frequently asked questions
How long does Sautéed Plantains with Garlic and Cilantro take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Plantains with Garlic and Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe plantains from drying out.
Can I substitute ingredients in Sautéed Plantains with Garlic and Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Plantains with Garlic and Cilantro for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Plantains with Garlic and Cilantro?
Caribbean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe is a game-changer! My family loved the garlic and cilantro combo. Made it for Sunday dinner and everyone asked for seconds.
- ★★★★★
Amazing! The cilantro adds such a fresh note. I served it with grilled chicken and it was a hit.
- ★★★★★
Loved it! The plantains were perfectly caramelized. So simple and delicious, I'll make this weekly.
