Plantain Leaves with Currants and Roasted Nuts

Recipe from Wild Food Foragers of America, Vol. 1 No. 4, August/September 2003.

1 pound plantain leaves

2 tablespoons olive oil

1/4 cup nuts (pine nuts, pecans or walnuts)

2 cloves garlic, finely minced

1/4 cup currants or raisins

Salt and pepper to taste

Instructions

Wash, but don’t dry the plantain leaves, then chop coarsely.  Place in a large saucepan over medium heat and cook, covered, 4 to 5 minutes. Remove to a colander and rinse quickly. Press out as much water as possible. (This will remove bitterness from older leaves.)

In a large skillet, heat olive oil over a medium fire, add the nuts and cook just until they begin to roast.  Add garlic, and cook another minute.  Add the leaves, currants, salt and pepper. 

Cook, stirring frequently, about 5 more minutes and serve hot.