Almond Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a sweet spot between starchy and caramelized that makes them one of the most satisfying things you can cook in a single skillet. Ghee gives each golden round a rich, nutty sear without any dairy that would knock this out of Whole30 territory, and the ingredient list stays completely free of tree nuts from start to finish — no swaps or substitutions needed. The garlic goes in after the plantains are already cooked through, so it blooms in all that fragrant ghee without any risk of burning the whole batch. Smoked paprika adds a subtle warmth that plays beautifully against the natural sweetness of the fruit, and a final hit of fresh lime juice keeps everything bright and lively. Cilantro and parsley scattered on top right before serving make the whole dish look like something you'd order at a restaurant, even though it comes together in one pan with minimal cleanup. Serve these alongside grilled chicken, eggs, or just eat them straight from the skillet — no judgment here.
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Learn more →Ingredients
4 servings
- 2 large ripe yellow plantains (peels mostly yellow with some black spots)
- 2 tbsp ghee
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lime juice (from about ½ lime)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Peel the plantains and slice them on the diagonal into 1/2-inch rounds. Pat the slices dry with a paper towel.
- 2
Melt the ghee in a large (12-inch) skillet over medium heat until shimmering. Add the plantain slices in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown.
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