Eggless Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and a hot skillet of ghee transforms them into something genuinely special. The edges caramelize into deep golden rounds while the centers turn soft and tender, and then a hit of fresh lemon juice and dill cuts right through that richness at the very end. It's a combination that sounds unexpected but tastes completely inevitable. Because the whole dish is built on whole-food ingredients — fruit, clarified butter, citrus, and herbs — there's nothing here that would trip up anyone avoiding eggs, and no need to scan a label twice. A pinch of red pepper flakes is optional but highly recommended if you want a little warmth to balance the brightness. Serve these straight from the pan while they're still sizzling, either as a side to grilled protein or honestly just on their own as a snack you'll keep coming back to.
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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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