Peanut Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit that perfect sweet-savory balance, and when you cook them in ghee with garlic, smoked paprika, and fresh herbs, the result is genuinely hard to put down. The key is using yellow plantains with some black spotting — they caramelize beautifully in the skillet and turn tender all the way through without going mushy. Ghee gives the whole dish a rich, nutty depth while keeping everything completely free of legume-based oils or cross-contamination concerns that can sneak into store-bought cooking fats. A quick bloom of minced garlic in the residual fat builds a fragrant base, and a final hit of lime juice with cilantro and parsley brightens everything right before serving. This is the kind of side dish that looks impressive but comes together in one pan with minimal cleanup. Serve it alongside grilled chicken, fish, or eggs and it rounds out the plate in the most satisfying way.
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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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