Lupin 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 whole thing somewhere savory and bright, with cilantro and parsley adding a pop of color and freshness right at the end. Because every ingredient here is a whole, recognizable food — no flour, no legumes, no fillers — there's nothing lurking that could be a concern for anyone avoiding lupin or other hidden additives. Ghee does the heavy lifting as the cooking fat, giving the plantains a rich, nutty depth that butter or oil just can't quite match. This is the kind of side dish that disappears fast, so consider making a double batch from the start.
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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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