Soy 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 ghee gives each round a deep, caramelized crust without any of the soy-based oils that sneak into so many stir-fry and sauté recipes. Once both sides are golden and tender, a hit of fresh lemon juice and zest cuts right through the richness, while chopped dill adds a bright, herby finish that feels almost Mediterranean. A pinch of red pepper flakes at the end is optional but highly recommended if you like a little heat against all that sweetness. Every ingredient here is clean and straightforward — no soy lecithin, no tamari, no hidden additives — just whole foods that happen to taste incredible together. Serve these straight from the skillet while they're still warm and glossy, because they go fast.
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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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