Emulsifier Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit that perfect sweet-savory balance when they're golden and caramelized, and this garlic-herb version takes them somewhere truly special. The ghee does all the heavy lifting here — it gives you that rich, buttery sear without any of the additives or emulsifiers you'd find in processed cooking sprays or margarine blends. Every ingredient on this list is clean and straightforward, which means no label-reading anxiety and no hidden stabilizers sneaking into your pan. Smoked paprika, fresh garlic, and a finish of cilantro, parsley, and bright lime juice turn a humble side dish into something you'll want to eat straight out of the skillet. The technique is simple — slice, sear in batches, bloom the garlic, toss everything together — but the results look and taste like you put in way more effort than you did. Serve these alongside grilled protein or eggs for a weeknight plate that feels genuinely exciting.
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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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