Capsaicin Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — are naturally sweet and starchy, and a quick sauté in ghee turns them into something genuinely special. The ghee gives each round a deep, caramelized crust that butter can't quite match, while a finish of fresh lemon juice, lemon zest, and chopped dill keeps the whole dish bright and a little unexpected. Because the heat here comes entirely from black pepper, this recipe is a natural fit for anyone avoiding capsaicin — the optional red pepper flakes are easy to leave out without losing a single thing. What you're left with is a side dish that tastes far more composed than the short ingredient list suggests. It pairs beautifully with grilled proteins or roasted vegetables, and the whole thing comes together in one skillet with almost no cleanup. If you've been sleeping on plantains as a weeknight staple, this is the recipe that will change that.
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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)
Can be omittedred pepper flakes
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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