Walnut 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. The edges caramelize into deep golden rounds while the centers go soft and tender, and then a hit of fresh lemon juice and dill at the finish cuts right through the richness. It's a combination that sounds unexpected but tastes completely inevitable. Every ingredient here is straightforward and clean, so there's no need to scan labels or worry about hidden nut-based oils sneaking into the pan. The optional pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the bright, herby finish. This is the kind of side dish that disappears fast — serve it immediately while the edges are still crisp and the dill is fragrant.
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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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