MSG 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 of ghee turns them into something genuinely special. The edges caramelize into a deep golden crust while the centers stay soft and tender, and then a hit of fresh lemon juice and zest cuts right through that richness. Chopped dill adds a bright, herby finish that makes the whole dish feel a lot more sophisticated than the short ingredient list suggests. Because every component here is a whole, recognizable food, there's nothing hidden to worry about — no flavor packets, no seasoning blends, no additives that sneak in under vague labeling. Ghee, citrus, fresh herbs, and a pinch of sea salt are doing all the work, and they do it beautifully. A pinch of red pepper flakes at the end is optional but highly recommended if you like a little heat against all that sweetness. Serve these straight from the pan while they're still sizzling — they're at their absolute best the moment they hit the plate.
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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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