Whole 30 Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — yellow with plenty of black spots — bring a natural sweetness that caramelizes beautifully in a hot skillet, and ghee is the perfect fat to make that happen. Every ingredient here clears the program's rules without any substitutions or workarounds needed, which makes this a genuinely easy win on a weeknight. The plantains get sautéed in batches so each round develops those deep golden edges rather than steaming, and the payoff is a tender, slightly crispy bite that feels indulgent without being heavy. Once the pan comes off the heat, a hit of fresh lemon juice, bright zest, and roughly chopped dill transforms the whole thing into something that tastes far more composed than the short ingredient list suggests. A pinch of red pepper flakes is optional but adds just enough warmth to balance the citrus. This makes four servings and comes together in under fifteen minutes, so it works equally well as a side dish alongside grilled protein or as a standalone snack when you need something satisfying 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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