Paleo Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and a hot skillet with ghee turns them into something genuinely special. The ghee gives each round a deep, caramelized crust without any of the refined oils or butter that would knock this out of paleo territory. Once both sides are golden and tender, a hit of fresh lemon juice and zest cuts right through the richness, and the chopped dill adds a bright, herby finish that feels almost restaurant-worthy. A pinch of red pepper flakes at the end is optional, but it adds just enough heat to keep things interesting. The whole thing comes together in one skillet with barely any prep, making it an ideal weeknight side when you want something that feels indulgent but stays completely clean. Serve these immediately — the caramelized edges are at their best straight from the pan.
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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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