Gelatin Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — are naturally sweet and starchy, and a hot skillet with ghee turns them into something genuinely special. The edges caramelize into a deep golden crust while the centers stay tender, and then a hit of fresh lemon juice and dill at the finish cuts right through that richness. It's a bright, savory-sweet combination that feels a little unexpected but works beautifully. Because every ingredient here is whole and unprocessed, there's zero need to scan labels hunting for hidden additives or thickeners — no gummy binders, no mystery stabilizers, nothing. The ghee gives the plantains a nutty depth that a neutral oil simply can't match, and the optional pinch of red pepper flakes adds just enough heat to keep things interesting. This is the kind of side dish that disappears fast, so consider doubling the batch.
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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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