Mustard 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 and bright dill lifts the whole dish into unexpected territory. It's the kind of side that disappears fast, whether you're serving it alongside grilled protein or just eating it straight from the pan. Because every ingredient here is straightforward and whole-food, you never have to squint at a label or worry about hidden condiment ingredients sneaking in — no spice blends, no bottled sauces, nothing that typically hides unwanted additives. The optional pinch of red pepper flakes adds a gentle warmth that plays beautifully against the citrus without overwhelming the natural sweetness of the plantain. Simple, vibrant, and ready in minutes, this is the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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