Best Honey Glazed Plantains Recipes

Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens image

Provided by Aaron McCargo Jr.

Time 2h45m

Yield 1 serving

Number Of Ingredients 25

1 (12-ounce) rib-eye steak
Jerk seasoning, recipe follows
Plantains, recipe follows
Collard Greens, recipe follows
1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
Canola oil
1 ripe plantain
4 ounces butter
1/4 cup finely chopped fresh scallions
1/4 cup honey
1/4 cup finely chopped fresh parsley leaves
12 ounces fresh collard greens, coarsely chopped
1 tablespoon butter
1/4 cup finely diced onion
Crushed red pepper flakes
1/4 cup chicken stock
Kosher salt and freshly cracked black pepper

Steps:

Preheat grill or grill pan on high heat.
Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.

Honey Glazed Plantains image

Provided by breezermom

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

canola oil, enough to coat the bottom of the pan
1 ripe plantain
4 ounces butter
1/4 cup scallion, finely chopped
1/4 cup honey
1/4 cup parsley, finely chopped