Platanos Maduros

• 3 to 4 ripe (heavily spotted yellow to brown) or very ripe (brown to black) plantains
• 1/3 to 1/2 cup olive or canola oil for sauteing

1. Cut ends from plantains and peel fruit.
2. Diagonally cut plantains into 1/2-inch-thick slices.
3. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and saute plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary.
4. With a spatula transfer plantains as sauteed to paper towels to drain and season with salt if desired.
5. Serve plantains immediately.

brown, olive

Taken from www.epicurious.com/recipes/food/views/platanos-maduros-15743 (may not work)