Peanut Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness that caramelizes beautifully in a hot skillet, and this bright, herby preparation takes them somewhere genuinely special. Ghee gives each round a deep golden crust with slightly crisp edges, while a finish of fresh lemon juice, lemon zest, and chopped dill cuts right through the richness with something clean and almost floral. The optional pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the delicate flavor of the plantains. For anyone navigating nut-free cooking, this dish is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden oils or ambiguous additives to second-guess. It works beautifully as a side alongside grilled proteins or eggs, but honestly it's tempting enough to eat straight from the pan. The whole thing comes together in one skillet with minimal fuss, which makes it as practical as it is impressive.
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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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