Gluten Free Blistered Green Beans with Garlic & Ginger
Few vegetable sides deliver this kind of drama — deeply charred, blistered edges giving way to a tender-crisp bite, all coated in a glossy, aromatic glaze. The technique is the secret: a screaming-hot cast iron skillet and completely dry beans mean you get that gorgeous char instead of a soggy steam. Coconut aminos stand in beautifully for soy sauce, bringing a savory, slightly sweet depth without any wheat or gluten hiding in the bottle. A hit of fresh ginger, golden garlic, apple cider vinegar, and lemon juice round out the glaze with brightness and just enough edge to keep things interesting. Turmeric adds a warm, earthy undertone and a beautiful golden hue that makes the whole dish look as good as it tastes. Scatter some fresh parsley on top and you've got a side dish that looks like it came out of a restaurant kitchen but comes together in a single pan.
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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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