Nitrate & Nitrite 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 craveable. The edges caramelize into a deep golden crust while the centers stay soft and tender, and then a hit of fresh lemon juice and dill at the finish cuts right through the richness. Every single ingredient here is clean and whole, so there's no need to scrutinize labels for hidden preservatives or curing agents the way you might with packaged or processed sides. Ghee gives this dish a buttery depth without any dairy solids, and the brightness from the lemon zest and fresh herbs makes it feel far more elevated than the short ingredient list would suggest. A pinch of red pepper flakes is optional but highly recommended if you want a little heat to balance the sweetness. This comes together in one skillet with minimal cleanup, making it an easy weeknight side that genuinely earns a spot on the regular 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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