Spinach And Plantain Rounds

• 2 plantains (ripe)
• oil, for frying
• 2 tablespoons butter
• 2 tablespoons onions, finely chopped
• 2 garlic cloves, crushed
• 1 lb fresh spinach, chopped
• 1 pinch ground nutmeg
• 1 egg, beaten
• flour, for dusting
• kosher salt & freshly ground black pepper

1. Use a sharp knife to slice each plantain, lengthwise, into 4 long pieces.
2. Fry the plantains in a little oil, over medium-high heat, until golden, but not cooked through; remove and drain on paper towels (reserve oil in pan).
3. In a separate skillet, cook onions and garlic in butter, until softened, about 2 to 3 minutes.
4. Add spinach, season with nutmeg, salt and pepper, co er and cook until spinach is wilted, about 5 minutes.
5. Let cool to touch and strain out any liquid.
6. Form the plantains into rings and secure with half a toothpick.
7. Pack each ring with spinach.
8. Heat the reserved oil over medium heat.
9. Dip the plantain rings in egg, then in the flour.
10. Fry until golden, turning once, 1 to 2 minutes.
11. Drain on paper toweling and serve hot or cold.

plantains, oil, butter, onions, garlic, fresh spinach, ground nutmeg, egg, flour, kosher salt

Taken from www.food.com/recipe/spinach-and-plantain-rounds-444855 (may not work)