Lupin 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 edges caramelize into deep golden rounds while the centers stay tender, and then a hit of fresh lemon juice, lemon zest, and chopped dill lifts the whole dish into bright, herbaceous territory. It's a side that feels a little unexpected but comes together in under ten minutes with a single skillet. Lupin flour and lupin-based ingredients have been quietly sneaking into all kinds of packaged and restaurant foods, so cooking from scratch with whole, recognizable ingredients like these is the cleanest way to stay clear of any surprises. Every ingredient here — plantains, ghee, lemon, dill, a pinch of red pepper flakes — is straightforwardly whole-food and easy to verify. The optional red pepper flakes add a gentle kick that plays beautifully against the natural sweetness of the plantains, but the dish is completely satisfying without them. Serve these straight from the pan while they're still sizzling and fragrant — they don't like to wait.
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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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