Low Sugar Blistered Green Beans with Garlic & Ginger
These blistered green beans are the kind of side dish that makes people stop mid-conversation to ask what's in them. A screaming-hot cast iron skillet does the heavy lifting, coaxing deep char and tender-crisp texture out of humble green beans without a drop of added sweetener in sight. Coconut aminos bring that savory, slightly rich depth you'd expect from a soy-based sauce, while apple cider vinegar and fresh lemon juice keep everything bright and balanced — no sugar needed to make the flavors pop. The garlic and ginger hit the pan just long enough to turn golden and fragrant, layering in warmth that makes this feel far more complex than the ingredient list suggests. A pinch of turmeric rounds out the glaze with subtle earthiness and a gorgeous golden hue. It comes together in minutes and goes straight from skillet to table, which means it's just as practical on a busy weeknight as it is impressive enough for company.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 2 tbsp coconut oil
- ½ tsp fine sea salt
- 4 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp apple cider vinegar
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the green beans completely dry with paper towels — any surface moisture will cause steaming rather than blistering.
- 2
Heat a large (12-inch) cast iron skillet over high heat for 2 minutes, until the pan is very hot and just beginning to smoke.
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