MSG Free Blistered Green Beans with Garlic & Ginger

Total time22 min

Prep time10 min

Cook time12 min

MSG Free Blistered Green Beans with Garlic & Ginger

These blistered green beans hit every note you want from a vegetable side — charred, tender-crisp, garlicky, and bright with a glossy glaze that clings to every pod. The secret is a screaming-hot cast iron skillet and completely dry beans, which together create that deeply blistered exterior you'd expect from a restaurant wok station. Coconut aminos stand in for soy sauce here, bringing a savory, slightly sweet depth without any added glutamates, so the whole dish is naturally free from the flavor enhancers that sneak into so many Asian-inspired recipes. A hit of fresh ginger, a splash of apple cider vinegar, and a squeeze of lemon juice keep the flavor lively and layered without relying on any processed shortcuts. Turmeric adds a warm, earthy undertone and a gorgeous golden hue to the glaze as it reduces in those final seconds. This is the kind of side dish that disappears fast — serve it straight from the skillet while the beans are still sizzling and scatter fresh parsley over the top for a little color and freshness.

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Ingredients

4 servings

1 lb fresh green beans, trimmed
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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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