Citric Acid Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit that perfect sweet-savory balance, and when they're sautéed in ghee with garlic and a dusting of smoked paprika, the result is genuinely hard to stop eating. The natural sugars in yellow plantains with black-spotted peels caramelize beautifully in the pan, giving each slice crispy, golden edges and a soft, buttery center. Ghee is the fat of choice here, which keeps things clean and rich without any dairy proteins or additives that can sneak into other cooking fats. For anyone navigating a citric acid sensitivity, this recipe is refreshingly straightforward — every ingredient is whole and unprocessed, with no preservatives, packaged seasonings, or citric-acid-laced condiments in sight. The brightness at the end comes entirely from fresh lime juice squeezed right before serving, which is a natural source and easy to control or adjust to your own tolerance. Fresh cilantro and flat-leaf parsley finish the dish with a pop of herby color that makes it look as good as it tastes. Serve these straight from the skillet alongside grilled protein or eggs, and they'll 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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