Hazelnut 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 special. The outside caramelizes into a deep golden crust while the inside stays soft and almost custardy, which makes every bite feel a little indulgent. A hit of fresh lemon juice and zest right at the end cuts through the richness beautifully, and the chopped dill adds a bright, herby note that you wouldn't expect but absolutely won't want to skip. If you like a little heat, a pinch of red pepper flakes ties the whole thing together. The ingredient list is short and clean, with nothing hiding in it — just whole, recognizable foods that happen to come together in a really satisfying way. It works as a side dish alongside grilled protein, or honestly just on its own 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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