Pork Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit that perfect sweet-savory balance, and when they're sautéed in ghee with garlic, smoked paprika, and fresh herbs, the result is genuinely hard to stop eating. The key is using yellow plantains with some black spotting — they caramelize beautifully in the pan and turn tender all the way through without getting mushy. Ghee gives each slice a rich, nutty sear that butter can't quite match, and it keeps everything completely free of pork-derived fats or hidden animal products you'd rather not think about. The garlic goes in after the plantains are already golden, so it stays fragrant and just barely toasted rather than bitter. A hit of smoked paprika, a squeeze of fresh lime, and a scatter of cilantro and parsley at the end pull the whole dish together with brightness and a little smoky depth. This works beautifully as a side next to grilled chicken or fish, or honestly just on its own straight from 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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