Sautéed Plantain Leaf and Onions Recipe

Red Onion

What Are The Benefits Of Plantain Leaf?

Plantago lanceolata, more commonly known as plantain leaf, is a member of the Plantaginaceae family and has been used for centuries for its medicinal properties. It has a long history of use as an anti-inflammatory, antimicrobial, and immune-stimulating herbal remedy. Studies have found that plantain may also have promising results for treating respiratory conditions, digestive issues, and skin infections. Plantago lanceolata contains active compounds such as flavonoids, sesquiterpene lactones, saponins, and polysaccharides that help reduce inflammation, provide antioxidant protection, and stimulate the immune system. It has also been used to treat pain, coughs, and chronic diarrhea. Additionally, it may be beneficial for treating cancer, diabetes, and cardiovascular disease, thanks to its anti-inflammatory and antioxidant properties.

How Do You Cook With Plantain Leaf?

Both fresh and dried plantain leaves are easy to cook with. It has a mild, slightly bitter taste and can be paired with onions to create a flavorful dish. When cooking with fresh plantain leaf, it should be washed and cut into small pieces before being cooked. Plantain leaf tastes best when cooked with oil or butter, and it can be added to soups, casseroles, and stir-fries. It can also be sautéed with onions for a savory side dish or used as a substitute for spinach.

Plantain Leaf With Red Onions

Ingredients:

  • 1/4 cup of fresh plantain leaf or 2 teaspoons of dried plantain leaf and 1/3 cup of water

  • 1 teaspoon of butter

  • 1 medium red onion

Instructions:

  1. Thinly slice red onion and plantain leaves

  2. In a large skillet, add all ingredients.

  3. Sautée over medium heat, stirring occasionally, until the onion is lightly browned. If using dried plantain leaf and water, continue cooking until water has full evaporated.

  4. Add a pinch of salt and pepper to season, and serve.

We love to put these onions on avocado toast, but they also make for a tasty addition to soups and sandwiches. They will keep in the fridge for several days, so you can double or triple the recipe and keep some on hand.

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Rachael Miller