jerk rib eye with honey glazed plantains and sauteed collard greens
Les Deville
Ingredients
Here’s a detailed list of ingredients for **Jerk Rib Eye with Honey-Glazed Plantains and Sautéed Collard Greens**, optimized with SEO-friendly formatting and keywords:
### **Jerk Rib Eye Ingredients**
- **Rib eye steak** (1-2 lbs, bone-in or boneless)
- **Jerk seasoning** (store-bought or homemade with allspice, thyme, scotch bonnet peppers, garlic, ginger, and nutmeg)
- **Olive oil** (2 tbsp, for marinating and searing)
- **Soy sauce** (1 tbsp, for umami flavor)
- **Lime juice** (1 lime, freshly squeezed)
- **Brown sugar** (1 tbsp, for caramelization)
- **Garlic cloves** (3-4, minced)
- **Fresh thyme** (1 tbsp, chopped)
- **Salt and black pepper** (to taste)
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### **Honey-Glazed Plantains Ingredients**
- **Ripe plantains** (2-3, yellow with black spots)
- **Honey** (2-3 tbsp, for glaze)
- **Butter** (1 tbsp, for sautéing)
- **Cinnamon** (1/2 tsp, for flavor)
- **Vanilla extract** (1/2 tsp, optional)
- **Salt** (a pinch, to balance sweetness)
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### **Sautéed Collard Greens Ingredients**
- **Collard greens** (1 bunch, washed and chopped)
- **Olive oil** (2 tbsp, for sautéing)
- **Garlic cloves** (2-3, minced)
- **Red pepper flakes** (1/2 tsp, for heat)
- **Apple cider vinegar** (1 tbsp, for tanginess)
- **Vegetable or chicken broth** (1/4 cup, for moisture)
- **Salt and black pepper** (to taste)
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### **Optional Garnishes**
- **Fresh cilantro** (for rib eye)
- **Lime wedges** (for serving)
- **Toasted sesame seeds** (for plantains)
This recipe combines bold **Caribbean jerk flavors**, sweet and sticky **honey-glazed plantains**, and hearty **sautéed collard greens** for a balanced, flavorful meal. Perfect for **dinner parties**, **weeknight meals**, or **grilling enthusiasts**.
Steps
# How to Make Jerk Rib Eye with Honey-Glazed Plantains and Sautéed Collard Greens
Indulge in a flavorful Caribbean-inspired meal with this recipe for **jerk rib eye**, paired with **honey-glazed plantains** and **sautéed collard greens**. This dish combines bold spices, sweet and savory flavors, and nutrient-rich greens for a well-rounded dining experience. Follow these detailed steps to create a restaurant-quality meal at home.
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## **Ingredients**
### For the Jerk Rib Eye:
- 2 rib eye steaks (about 1.5 inches thick)
- 2 tbsp jerk seasoning (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
### For the Honey-Glazed Plantains:
- 2 ripe plantains (yellow with black spots)
- 2 tbsp honey
- 1 tbsp butter
- 1 tsp cinnamon
- 1 tbsp olive oil
### For the Sautéed Collard Greens:
- 1 bunch collard greens, washed and chopped
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
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## **Step-by-Step Instructions**
### **1. Prepare the Jerk Rib Eye**
1. **Season the Steaks**: Pat the rib eye steaks dry with a paper towel. Rub them generously with olive oil, jerk seasoning, garlic powder, smoked paprika, salt, and pepper. Let them marinate for at least 30 minutes (or overnight for deeper flavor).
2. **Cook the Steaks**: Heat a cast-iron skillet or grill over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare, or adjust cooking time based on your preferred doneness. Let the steaks rest for 5-10 minutes before slicing.
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### **2. Make the Honey-Glazed Plantains**
1. **Prepare the Plantains**: Peel the plantains and slice them diagonally into 1-inch thick pieces.
2. **Cook the Plantains**: Heat olive oil in a skillet over medium heat. Add the plantain slices and cook for 2-3 minutes per side until golden brown.
3. **Glaze the Plantains**: Reduce the heat to low. Add butter, honey, and cinnamon to the skillet. Toss the plantains gently to coat them in the glaze. Cook for an additional 1-2 minutes, then remove from heat.
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### **3. Sauté the Collard Greens**
1. **Prep the Greens**: Remove the tough stems from the collard greens and chop the leaves into bite-sized pieces.
2. **Sauté the Aromatics**: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sautéing until fragrant (about 2-3 minutes).
3. **Cook the Greens**: Add the collard greens to the skillet, stirring to coat them in the oil and aromatics. Cook for 5-7 minutes until tender but still vibrant. Season with salt, pepper, and red pepper flakes (if using).
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## **Serving Suggestions**
- Slice the jerk rib eye against the grain and arrange it on a plate.
- Serve with a side of honey-glazed plantains and a generous portion of sautéed collard greens.
- Garnish with fresh herbs like cilantro or parsley for added color and flavor.
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This **jerk rib eye with honey-glazed plantains and sautéed collard greens** is a perfect balance of bold, sweet, and savory flavors. Follow these steps to create a meal that’s sure to impress!