Green Plantains with Tomatoes and Broccoli Florets
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Green Plantains with Tomatoes and Broccoli

Last updated on August 11th, 2022 at 06:24 am

Green Plantains with Tomatoes and Broccoli with fresh herbs and spices is an easy, flavorful dish that can be served as a complete meal or a side dish. This incredible and delicious vegetable recipe is ready in under 30 minutes and served with roasted or grilled poultry, meat, or seafood. Make it vegan and serve it alone; keep the lemon juice and olive oil handy for the final touch! 

Cooking exotic dishes every day is one way to enjoy all the wonders Mother Nature has for us. Whether it is a dish of potatoes or yam, it is an opportunity to make it delicious with fresh vegetables.

Let’s not forget the addition of fresh herbs and spices that bring out all the ingredients’ earthy aroma. There is no doubt that this dish will turn out delicious every single time. 

Green Plantains with Tomatoes and Broccoli Florets
Green Plantains with Tomatoes and Broccoli Florets

I created this recipe because I enjoy eating plantains, one of my favorite vegetables. The recipe is an extended version of the Plantains Blaff. If you love tomatoes and broccoli, this is a great way to enjoy these ingredients seasoned with garlic, parsley, salt, pepper, and lemon juice.

The sauce for this dish was not much because I did not want to feel like I was eating soup. So just enough sauce to keep the plantains pieces moist until it is time to eat. 

Green Plantains with Tomatoes and Broccoli Florets
Green Plantains with Tomatoes and Broccoli Florets

The ingredients you will need to make this plantains and vegetable dish:

The following ingredients are needed for this dish: 

  • Green plantains: buy green plantains and not yellow. If you use yellow plantains, the dish will not be the same, the pieces will be overcooked, and it will look like gloppy oatmeal.  
  • Olive oil: I always say, and I will always say it. Always choose a good Olive Oil brand. 
  • White onion or red onion sliced: whatever you have or your preference will work. 
  • Garlic cloves: for this recipe, fresh is best. The garlic needs to pan roast for a couple of minutes to release its flavor and infuse the other ingredients. 
  • Paprika: some paprika are sweet, hot and spicy. This recipe uses sweet paprika.
  • Plantain broth or more: after you boil the plantains, save some of the boiling liquid to make the sauce. 
  • Fresh lime/lemon juice: a little bit of acidity goes a long way with this dish, especially with most vegetables. 
  • Salt and pepper – to taste. Watch out for the sodium count; don’t add too much salt.
  • Cherry Tomatoes: these tiny succulent wonders are best enjoyed with salads. For this recipe, cut-up tomatoes do not work well. The reason is the tomatoes will start to melt and create a sauce. The Cherry tomatoes will stay a bit firm, as long as you don’t cook them too long, and create a nice color contrast with the other ingredients.
  • Broccoli florets: they hold up so beautifully, cooked and still crunchy, a marvelous ensemble of healthiness. 
  • Chopped parsley for flavor and topping.
  • Thyme sprigs: this savory spice adds freshness and flavor to the dish.
Green Plantains with Tomatoes and Broccoli Florets
Green Plantains with Tomatoes and Broccoli Florets

To prepare plantains for boiling

Follow these directions from my previous recipes. It’s the same process all the time. 

  1. Slice off the ends.
  2. Use a sharp knife to slit the skin from tip to tip.
  3. Slice the skin along the ridges or just one ridge if you want. Only cut as deep as the peel is thick. Peel the skin along the ridge and sideways to make it easier
  4. Place the peeled plantains in salted water to keep it from discoloring before cooking.

How to make the recipe for the plantain dish

  1. Carefully peel the plantains, and then dip into a large pot containing water and lightly salted. Before the plantains have finished cooking, remove from heat, and reserve some of the broth for the sauce. 
  2. In a saucepan, add olive oil, garlic, and plantain pieces. Let pan roast while continuously turning for about 3 – 5 minutes. Add the onion, paprika, salt and pepper and cook for 3 minutes while stirring under low to medium heat. Add tomatoes, and broccoli florets and stir to mix. Add lemon juice and gradually add the plantain broth. Add parsley and thyme sprigs, and bring to a boil, and cook on low for 3 – 5. Add more broth and season to taste if necessary.
  3. Remove from heat and drizzle more olive oil if prepared. Topped with chopped parsley if preferred. 
  4. Serve immediately.

Notes and tips

  • Use green plantains. Any other green plantains are good to use, but the cooking time may be slightly different—the key to successfully make this dish is cooking the plantains pieces halfway.
  • Do not overcook the plantains when you have to boil them first.
  • Add other types of fresh herbs such as scallions, rosemary, and tarragon.
  • Add other types of dried seasoning and spices, such as any of the Noubess hot sauces, seasoning, and spices.

Other recipes ideas you might enjoy

Here’s the recipe:

Green Plantains with Tomatoes and Broccoli Florets

Green Plantains with Tomatoes and Broccoli

Green Plantains with Tomatoes and Broccoli with fresh herbs and spices is an easy flavorful dish that can be served both as a complete meal or a side dish.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Course Dinner, Side Dish
Cuisine Caribbean
Servings 4
Calories 450 kcal

Ingredients
  

  • 3 – 4 green plantains peeled and cut into thirds
  • 1 tbsp olive oil
  • 3 garlic cloves sliced or chopped
  • 1 medium white onion or red onion sliced sliced
  • 1 tsp paprika
  • Salt and pepper to taste
  • ½ pint of cherry tomatoes
  • 1 cup of broccoli florets
  • 1/4 cup plantain broth or more
  • 1-2 tbsp fresh lime juice or lemon juice
  • 1 – 2 thyme sprigs
  • 2 tbsp parsley chopped

Instructions
 

  • Carefully peel the plantains, and then dip into a large pot containing water and lightly salted. Before the plantains have finished cooking, remove from heat, and reserve some of the broth for the sauce.
  • In a saucepan, add olive oil, garlic, and plantain pieces. Let pan roast while continuously turning for about 3 – 5 minutes. Add the onion, paprika, salt and pepper and cook for 3 minutes while stirring under low to medium heat. Add tomatoes, and broccoli florets and stir to mix. Add lemon juice and gradually add the plantain broth. Add parsley and thyme sprigs, and bring to a boil, and cook on low for 3 – 5. Add more broth and season to taste if necessary.
  • Remove from heat and drizzle more olive oil if prepared. Topped with chopped parsley if preferred.
  • Serve immediately.

Notes

  • Use green plantains. Any other green plantains are good to use, but the cooking time may be slightly different—the key to successfully make this dish is cooking the plantains pieces halfway.
  • Do not overcook the plantains when you have to boil them first.
  • Add other types of fresh herbs such as scallions, rosemary, and tarragon.
  • Add other types of dried seasoning and spices, such as any of the Noubess hot sauces, seasoning, and spices.

Nutrition

Calories: 450kcalCarbohydrates: 108gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 30mgPotassium: 1845mgFiber: 9gSugar: 50gVitamin A: 4414IUVitamin C: 99mgCalcium: 44mgIron: 3mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Plant-Based recipe, plantains, plantains recipe
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Green Plantains with Tomatoes and Broccoli Florets

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