Barley 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. Each round gets a proper sear, building deep golden edges and a caramelized crust before a finish of bright lemon juice, fragrant zest, and fresh dill pulls the whole thing together. The contrast of sweet, savory, and citrusy is the kind of thing that makes people ask what's in it. Grain concerns are a total non-issue here since every ingredient is straightforwardly whole-food: plantains, ghee, lemon, and herbs, nothing more. The optional pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the delicate dill. It comes together in one skillet with minimal cleanup, making it an easy weeknight side or a standout addition to a weekend brunch spread. Serve immediately so the plantains stay crisp on the outside and tender all the way through.
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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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