Walnut 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 beat, and the smoked paprika and garlic layered in at the end take the whole thing somewhere savory and deeply satisfying. A bright finish of fresh lime juice, cilantro, and parsley cuts through the richness and keeps every bite lively. Tree nuts are nowhere near this dish — it's built entirely on whole, clean ingredients that are naturally free of that concern, so there's no label-reading required. Ghee gives it a buttery depth without any dairy solids, which is part of what makes this such a crowd-pleasing side for people eating clean. Serve it straight from the skillet while it's still warm, with extra lime wedges on the side for anyone who wants an extra hit of citrus.
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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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