Mustard Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit that perfect sweet-savory balance when they're golden and caramelized in ghee, and this garlic-herb version takes them somewhere truly special. The diagonal slices get a proper sear — deep golden on both sides — before being tossed with smoked paprika, fresh cilantro, parsley, and a bright squeeze of lime that ties everything together. Ghee is the fat of choice here, which keeps the whole dish clean and compliant without sacrificing any of that rich, buttery flavor you want in a good sauté. Mustard doesn't sneak into a single ingredient on this list, so there's no label-reading stress or hidden condiment concerns to navigate. The garlic goes in last, cooked low and slow just until fragrant, which means it perfumes every slice without turning bitter. This is the kind of side dish that disappears fast — serve it straight from the skillet with extra lime wedges and watch it go.
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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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