Macadamia Free Blistered Green Beans with Garlic & Ginger
These blistered green beans are the kind of side dish that steals the show — deeply charred, tender-crisp, and coated in a glossy, savory-bright glaze that hits every note at once. The technique here is all about high heat and a dry cast iron skillet, which coaxes real blistering and caramelization out of a humble vegetable rather than just steaming it soft. Garlic and fresh ginger bloom in the center of the pan before getting tossed with coconut aminos, apple cider vinegar, and lemon juice, creating a quick glaze with serious depth. A pinch of turmeric rounds everything out with warmth and a gorgeous golden hue. Tree nut concerns can make a lot of restaurant-style dishes feel off-limits, but every ingredient here is straightforward and easy to verify — no hidden nut oils, no ambiguous sauces, just clean, whole-food pantry staples. Scatter a little fresh parsley over the top before serving and you've got a platter that looks as impressive as it tastes.
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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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