Wheat Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet, starchy, and completely free of wheat in every form, making them a brilliant base for a side dish that feels indulgent without a single grain in sight. Ghee brings a rich, nutty depth to the pan, helping each round develop those deep golden edges and caramelized corners that make this dish so hard to resist. The bright hit of fresh lemon juice and zest added off the heat keeps everything lively, while chopped dill gives the whole skillet a herby, almost Mediterranean lift. A pinch of red pepper flakes is optional, but it adds just enough warmth to balance the natural sweetness of the plantains. The technique is simple — a hot pan, a single layer, and the patience to leave them alone long enough to build a proper crust on each side. Whether you're serving these alongside grilled protein or eating them straight from the skillet, they come together fast and disappear even faster.
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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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