Artificial Flavors Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — are naturally sweet and starchy, and a hot skillet of ghee turns them into something genuinely special. The edges caramelize into a deep golden crust while the centers stay soft and tender, and then a hit of fresh lemon juice and lemon zest cuts right through that richness. Fresh dill scattered on top adds a bright, herby finish that makes the whole dish feel a little unexpected in the best way. Every ingredient here is exactly what it says it is — real fruit, clarified butter, fresh citrus, garden herbs — so there's no guesswork about what's actually going into your pan. That matters more than it sounds, because so many store-bought plantain snacks and prepared sides sneak in natural flavor blends that aren't as clean as they appear. A pinch of red pepper flakes at the end is optional but highly recommended if you want a little heat to play against the sweet. Serve these immediately straight from the skillet and they'll disappear fast.
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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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