Crispy, creamy smashed and twice-fried plantains act as croutons in this fresh winter salad. The two-step frying process allows the unripe green plantains to evenly cook through and develop their fruity sweetness.

Ashleigh Shanti
February 2020


Oriana Koren

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1/2 cup oil in a 12-inch cast-iron skillet over medium. Working in batches, fry plantain slices until light golden, 1 minute and 30 seconds to 2 minutes per side. Transfer plantain slices to a cutting board; smash to 1/8-inch thickness using bottom of a measuring cup.

  • Working in batches, return smashed plantain slices to hot oil; fry over medium until golden brown and crisp, 30 seconds to 1 minute per side. Transfer plantain slices to a baking sheet lined with paper towels.

  • Sprinkle fried plantain slices evenly with 1/2 teaspoon salt. Let cool 10 minutes. 

  • Meanwhile, whisk together vinegar, sumac, mustard, molasses, pepper, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add greens; massage mixture together with your hands until collards are wilted and tender, 1 to 2 minutes. Let stand 10 minutes.

  • Add sliced fennel bulb, apples, and shallots to collard mixture; toss to coat. Add plantains; fold once to incorporate. Transfer to a serving platter; sprinkle with reserved chopped fennel fronds.

Make Ahead

Dressing can be made up to 2 days in advance. Plantain chips can be made up to 4 hours in advance.


Fried plantains may be substituted with 1 cup store-bought plantain chips (about 1 1/2 ounces). Follow recipe as directed, omitting steps 1 through 3.