Legume 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 beautifully in ghee. That golden crust you get from cooking them undisturbed in a hot skillet is genuinely hard to stop eating. Smoked paprika, garlic, and a finishing squeeze of fresh lime juice take the flavor somewhere smoky, savory, and bright all at once, while the cilantro and parsley keep things fresh and herbaceous. Because every ingredient here is a whole food — fruit, clarified butter, spices, and herbs — there's nothing to second-guess if you're avoiding legumes or following a stricter elimination protocol. Ghee does the heavy lifting as the cooking fat, giving you that rich, nutty depth without any of the dairy solids that can sneak into other recipes. This comes together in one skillet with minimal cleanup, making it an easy side dish or snack that feels way more impressive than the effort involved. Serve it straight from the pan while it's still warm — the texture and flavor are at their absolute peak right out of the skillet.
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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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