Fructose Free Blistered Green Beans with Garlic & Ginger
These 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 here, creating deep char and blistered spots that give each bean a smoky, almost meaty edge before a quick glaze pulls everything together. Coconut aminos stand in for soy sauce, delivering that savory depth without the fructose concerns that come with many bottled sauces and condiments — and the apple cider vinegar and fresh lemon juice keep the brightness sharp and clean. The garlic and ginger go in just long enough to turn golden and fragrant, so their flavor is bold without being raw or overwhelming. Turmeric adds a warm, earthy undertone and a gorgeous golden hue to the finished glaze. It all comes together in one pan, which means less cleanup and more time actually enjoying the meal. Scatter a little fresh parsley over the top before serving and you've got a dish that looks like it took far more effort than it did.
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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
- 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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