Nightshade Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness that caramelizes beautifully in ghee, and this bright, herby preparation takes full advantage of that. The slices go into a hot skillet and come out with deep golden edges and a tender, almost custardy center that feels genuinely indulgent. A hit of fresh lemon juice and zest added off the heat keeps everything lively, while chopped dill gives the whole dish an unexpected freshness that makes it taste far more composed than the short cook time would suggest. For anyone navigating a nightshade-free approach, this is the kind of side dish that fills the flavor gap without leaning on tomatoes, peppers, or paprika — the ghee and citrus do all the heavy lifting. The optional red pepper flakes are the only ingredient that touches that territory, so they're easy to leave out without losing anything essential. Serve these straight from the pan while the edges are still crisp and the lemon is still fragrant — they don't wait well, and honestly, they won't need to.
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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)
Can be omittedred pepper flakes
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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