Wheat Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a sweet spot that's hard to beat — caramelized edges, tender centers, and enough natural sweetness to feel indulgent without a single grain of flour in sight. Ghee does the heavy lifting here, giving each golden round a rich, buttery sear that cooking oil just can't match. The garlic goes in after the plantains are already cooked through, so it blooms in all that fragrant fat without any risk of burning alongside the fruit. A pinch of smoked paprika adds just enough depth to keep things interesting, while fresh cilantro, parsley, and a hit of lime juice at the finish brighten the whole skillet right before it hits the table. Because every ingredient is naturally free of wheat and gluten-containing grains, there's no label-reading or substitution gymnastics required — just straightforward, satisfying cooking. This is the kind of side dish that disappears fast, so consider doubling the batch.
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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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