Almond Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and a quick sauté in ghee turns them into something genuinely special. The caramelized edges give you that deep, golden crust while the centers stay soft and tender, all without a single nut in sight. A finishing hit of fresh lemon juice and zest cuts right through the richness, and the chopped dill adds a bright, herby note that makes the whole dish feel a little unexpected in the best way. If you keep a pinch of red pepper flakes in the mix, you get a subtle kick that plays beautifully against the natural sweetness of the fruit. The ingredient list is short and clean — ghee, citrus, fresh herbs, and a good plantain — so there's no label-reading stress or worry about hidden almond flour or nut-based oils sneaking in. It comes together in one skillet and goes from stovetop to table fast, making it an easy win as a side dish or even a light snack on its own.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and sliced on the bias into ½-inch rounds
- 2 tbsp ghee
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp fresh dill, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat the ghee in a 12-inch skillet over medium heat until shimmering and the foam subsides, about 1 minute.
- 2
Arrange the plantain rounds in a single layer in the skillet — work in two batches if needed to avoid crowding. Season with the salt and pepper. Cook undisturbed for 3–4 minutes, until the undersides are deep golden brown and the edges look caramelized.
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