Beef Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're mostly yellow with black spots — starchy enough to hold their shape in the pan, but sweet enough to caramelize into something genuinely crave-worthy. Ghee does the heavy lifting here, giving each slice a deep golden crust that you just can't replicate with a neutral oil. The garlic goes in after the plantains are already cooked, so it blooms in all that fragrant, slightly sweet residue left in the skillet — thirty seconds is all it takes before everything comes back together. A hit of smoked paprika, fresh cilantro, parsley, and a bright squeeze of lime at the end keeps the whole dish from feeling one-note. It's a side dish that pulls serious flavor from a short ingredient list, and every single component is exactly what it says it is — no hidden additives, no mystery sauces to second-guess. Serve it straight from the skillet while it's still sizzling, with extra lime wedges on the side for anyone who wants an extra punch of citrus.
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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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