Yield:2 to 4 servings

• 3 green plantains (about 2 pounds), scrubbed and cut in half crosswise

• Kosher salt (such as Diamond Crystal)

1. Step 1

   Using a sharp knife, cut a slit along the length of each plantain half, digging the tip of the knife just below the skin at one end and dragging it to the other.

2. Step 2

   Combine 4 cups water and 1 teaspoon salt in a medium pot and bring to a simmer over high heat. Gently drop in the plantains.

3. Step 3

   Reduce the heat to low, and cover with a lid cracked open. Cook until the plantains are just tender, about 20 minutes. The tip of a knife should go all the way through the flesh with some resistance. The skin will start to separate from the flesh.  

4. Step 4

   Continue to cook until the skin is completely brown, 15 to 35 minutes. Slice off a piece of plantain: It should be translucent and tender all the way through and taste slightly sweet with no chalkiness. Add more salt if necessary.  Divide the plantains among plates, discarding the skins and serve immediately alongside a main dish.

or to mark this recipe as cooked.