Turkey Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and a hot skillet of ghee turns them into something genuinely special. Each round gets a proper sear, building deep caramelized edges before a finish of bright lemon juice, fragrant zest, and fresh dill pulls the whole dish together. The contrast of sweet, savory, and citrusy is the kind of thing that makes people ask what's in it. Ghee is the only fat here, which keeps things clean and compliant without sacrificing any of that rich, buttery flavor you want in a good sauté. A pinch of red pepper flakes is optional but highly recommended if you like a little heat cutting through the sweetness. This comes together in one pan with minimal prep, making it an easy side that still feels a little elevated. Serve it immediately so the plantains stay tender and the herbs stay bright.
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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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