Chestnut 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 craveable. The edges caramelize into deep golden rounds while the centers stay tender, and then a hit of fresh lemon juice and zest cuts right through that richness. Chopped dill adds a bright, herby finish that makes the whole dish feel a little unexpected in the best way. Every single ingredient here is straightforward and easy to source, so there's no hunting through labels or worrying about hidden additives sneaking into your pan. A pinch of red pepper flakes is optional, but it adds just enough warmth to keep things interesting. This comes together in one skillet with minimal cleanup, making it an easy win whether you're serving it as a side or eating it straight from the pan.
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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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