Legume Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone beautifully spotty and black — are nature's shortcut to something that tastes deeply caramelized and almost indulgent with almost no effort. Ghee brings a rich, nutty base to the skillet, and those sliced rounds get a proper sear until the edges turn golden and lacquered before a hit of fresh lemon juice and dill pulls the whole thing into bright, herby territory. The contrast between the sweet, tender plantain and that citrusy finish is genuinely surprising in the best way. For anyone navigating a legume-free approach, this dish is a natural fit — every single ingredient is clean and straightforward, with zero hidden fillers or bean-based oils to second-guess. The optional pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the delicate dill. It works beautifully as a side next to grilled protein or eggs, but honestly it's tempting enough to eat 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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