Eggless 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 beautifully in ghee. That deep golden crust you get from cooking them undisturbed is the whole point, and the garlic goes in after so it blooms in all those savory drippings without burning. A hit of smoked paprika, a squeeze of fresh lime, and a scatter of cilantro and parsley pull everything together into something that tastes way more complex than the ingredient list suggests. Since the whole dish is built on whole-food ingredients — plantains, ghee, fresh herbs, spices — there's nothing hidden to stress about, and it naturally skips eggs entirely without any substitutions needed. It works as a vibrant side next to grilled protein, or honestly just on its own straight from the skillet. The lime wedges at the end aren't optional in spirit — that bright acidity is what makes every bite pop.
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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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