Xanthan Gum Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty and black — are naturally sweet and starchy, and a hot skillet of ghee turns them into something genuinely special. The edges caramelize into a deep golden crust while the centers stay tender, and then a hit of fresh lemon juice and dill pulls the whole thing in a bright, herbaceous direction that feels anything but ordinary. Because every ingredient here is whole and unprocessed, there are no hidden additives or stabilizers to worry about — what you see on the list is exactly what goes into the pan. Ghee gives the sauté a rich, nutty base that complements the natural sugars in the plantains without overwhelming them, and the optional pinch of red pepper flakes adds just enough warmth to keep things interesting. It comes together in one skillet with minimal cleanup, making it an easy side dish or a satisfying snack that punches well above its weight. Serve it immediately straight from the pan so the lemon stays bright and the caramelized edges stay crisp.
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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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