Lactose Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and creamy, and a hot skillet with ghee turns them into something genuinely special. Ghee is clarified butter with the milk solids removed, which means all that rich, nutty flavor comes through without any of the lactose that causes trouble for sensitive stomachs. The plantains caramelize in batches until each round is deeply golden on both sides, tender all the way through, and just barely crisp at the edges. A finishing hit of fresh lemon juice and zest cuts right through the sweetness, while chopped dill adds a bright, herby note that makes the whole dish feel a little unexpected. A pinch of red pepper flakes is optional, but it adds a subtle warmth that plays beautifully against the caramel and citrus. This comes together in one skillet with barely any prep, making it an easy side dish that looks and tastes far more impressive than the effort involved. Serve it immediately so the plantains stay warm and the dill stays 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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