Whole 30 Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains sautéed in ghee with garlic, smoked paprika, and fresh herbs are the kind of side dish that makes people stop mid-bite and ask what's in it. The natural sweetness of yellow plantains with a few black spots on the peel means they caramelize beautifully in the pan, developing deep golden edges without any added sugar. Ghee is the fat of choice here — it handles the heat well and adds a subtle richness that keeps every ingredient on the compliant side of the program. A quick bloom of minced garlic in the residual pan drippings layers in savory depth before the plantains go back in to soak it all up. A finish of fresh lime juice, cilantro, and flat-leaf parsley brightens the whole skillet and keeps the flavors lively rather than heavy. This recipe serves four and comes together in well under 30 minutes, making it an easy weeknight win when you need something that feels a little special without derailing your reset.
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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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