Cashew Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and a hot skillet with ghee transforms them into something genuinely special. The edges caramelize into deep golden rounds while the centers turn tender and almost creamy, all without a single nut in sight. A finishing hit of fresh lemon juice, bright zest, and roughly chopped dill cuts right through the richness and keeps every bite feeling light and lively. That optional pinch of red pepper flakes adds just enough warmth to make things interesting without overwhelming the delicate herb flavor. The whole thing comes together in one pan with ingredients you can feel completely confident about — no hidden nut-based oils, no cross-contact concerns from complicated sauces or store-bought shortcuts. It works beautifully as a side dish alongside grilled proteins or eggs, and it's the kind of recipe that makes people ask what you did to make something so simple taste so good.
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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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