Citric Acid Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness that caramelizes beautifully in ghee, and this sautéed side leans all the way into that. The rounds get cooked undisturbed until deeply golden on each side, giving you those crisp, caramelized edges with a tender, almost custardy center. A finish of fresh lemon juice, lemon zest, and chopped dill lifts the whole thing with brightness without relying on any processed acids or additives — just real citrus squeezed straight from the fruit. That matters more than it sounds, because citric acid hides in a surprising number of packaged seasonings and sauces, making simple dishes like this one genuinely hard to find ready-made. Here, every ingredient is straightforward and easy to verify. The optional pinch of red pepper flakes adds a subtle kick if you want it, but the dish is completely satisfying without it. Serve these immediately so the caramelized edges stay crisp and the fresh herbs stay vibrant.
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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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