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
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.