Xanthan Gum Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're mostly yellow with black spots — tender enough to caramelize beautifully in the pan but still sturdy enough to hold their shape through a good sauté. Ghee brings a rich, nutty depth to the skillet that neutral oils just can't match, and it plays off the smoked paprika and garlic in a way that makes the whole kitchen smell incredible. The garlic goes in after the plantains are already golden, so it blooms in all that fragrant fat without any risk of burning before the main event is done. A hit of fresh lime juice at the very end cuts through the richness and ties the cilantro and parsley together into something that tastes genuinely bright and finished. Every ingredient here is naturally free of thickeners and binders — no gums, no starches, no additives to decode on a label. This is the kind of side dish that disappears fast, so consider doubling the batch if you're feeding a crowd.
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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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