Cashew Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're mostly yellow with a few black spots — soft enough to caramelize beautifully in the pan but sturdy enough to hold their shape through a good sauté. Ghee gives each golden round a rich, nutty depth without any dairy concerns, and the smoked paprika adds just enough warmth to make the whole skillet smell incredible. The garlic goes in after the plantains are already cooked, so it blooms in all those caramelized pan drippings for about 30 seconds of pure fragrance before everything comes back together. A hit of fresh lime juice at the very end cuts through the richness and makes the herbs — cilantro and flat-leaf parsley — pop in a way that feels bright and almost restaurant-worthy. Every ingredient here is straightforward and whole, so there's no need to scan labels or stress about hidden nut-based oils sneaking into the mix. Serve these straight from the skillet with extra lime wedges and watch them disappear fast.
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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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