Mold Detox Friendly Sauteed Green Beans with Garlic
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and blanch for 2 minutes, until bright green and just barely tender. Drain in a colander and shake off as much water as possible — dry beans will sear rather than steam.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the green beans in a single layer and cook, undisturbed, for 2 minutes, until lightly blistered on the underside.
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