When still hard and green, the cooked plantain tastes a lot like a potato or squash. In its hard stage, the plantain can be peeled, then thinly sliced and saut ed until crisp like potato chips. As it ripens, the plantain will blacken. Once it does, but is still firm and easy to slice, it can be saut ed and will be softer and sweeter than at the hard stage. Made this way, it's a great go-along for meat, poultry, and fish.
Plantains are available all year long.