Last Updated on September 9, 2026 by Deliciously Organic Editor
One ingredient that I use in just about everything I make is Celtic Sea Salt. I switched over to Celtic Sea Salt from table salt about 20 years ago after I learned about how table salt is processed.
Basic table salt is first processed at high temperatures, removing vital minerals from the salt. It’s then bleached, and mixed with anti-caking agents (examples include: ferrocyanide, yellow prussiate of soda, tricalcium phosphate, alumine-calcium silicate, sodium aluminosilicate) and sometimes iodized.
Iodized salt is different than salt that contains naturally occurring iodine. To make iodized salt, iodine is added as potassium iodate to salt after refining and drying and before packing. In a nutshell – iodized salt is a processed food.
On the other hand, a quality, gently-processed, sea salt can offer a myriad of beneficial characteristics. The brand I’ve found that fits the bill is Celtic Sea Salt
. It’s hand-harvested off the coast of France, dried at a low temperature and contains no additives, bleaching agents or anti-caking agents.
Celtic Sea Salt provides over 80 trace minerals (including iodine), helps balance electrolyte levels, and helps balance alkaline/acid levels.
I prefer cooking with Celtic Sea Salt not only for its health benefits, but also because of its flavor. The grains bring a subtle saltiness and compliment foods better than any other salt I’ve tried. I think you’ll find the flavor better than table salt!
My favorite way to cook green beans is to give them a quick boil, and then sauté in some oil and spices. It makes for such an easy side dish.
Grill up some chicken or fish, add some sourdough or grain-free dinner rolls, and you’ll have a simple summertime meal on the table in less than thirty minutes.
Green Beans with Garlic
Adapted from Perfect Vegetables.
Ingredients
- 1 teaspoon sea salt
- 1 pound green beans, trimmed
- 1 tablespoons ghee (or palm shortening)
- 5 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon hot red pepper flakes
- 1 1/2 tablespoons fermented Tamari
Instructions
- Fill a large pot with water and bring to a boil over high heat. Add salt and beans and cook for 3 minutes, until crisp tender. Drain beans.
- Heat a large saute pan over medium heat for 2 minutes. Add ghee and swirl pan to coat. Add green beans and cook, stirring frequently, until spotty brown, about 2 minutes. Make a well in the center of the pan and add the garlic, ginger, and red pepper flakes. Cook, stirring continuously until fragrant, about 30 seconds and then mix together with the green beans. Stir in Tamara sauce. Serve immediately.
Nutrition
- Serving Size: Serves 4
This looks delicious! I love green beans, but am never creative at all with how I cook them.
these look delish! i pan-sear mine and reduce w/some chicken broth. yet, i love the idea of soy sauce. i am making these, this week!
I'm going to go buy some beans and give these a try. I put Perfect Vegetables on hold at the library too. Thanks for the inspiration. I really need to step up my veggie recipes.
I make beans similar to this but with no coconut – and I love coconut – so I will have to give this a try!! love it!
Yes, these are the perfect side dish green bean. They would be a great focus alongside my lean proteins. Perfect served hot or cold. Thanks for your salt lesson. Very helpful. I will need to get a hold of some celtic sea salt asap. xo
Yummy! I love fresh green beans. Growing up we always had fresh green beans and black eyed peas from my Mom's garden. Now when I cook them I not only taste their yumminess, but memories of Summer's past. Don't you just love that? This recipe looks delightful. Thanks for sharing!-Gail
It's all about the salt. I'm a Maldon girl myself. It makes the whole meal.
I rarely use regular salt, I just don't care for the taste. But there are just a few things I save it for, and that's corn on the cob and popcorn. Otherwise, it's sea salt and kosher.
This looks really appetizing. I use coconut oil whenever I can to sauté vegetables. It has become my favorite oil. I love the flavor.Kathleen
Hi. Whould love your opinion on Real Salt. That is what I use currently. Thanks for your time!
Ginger and just a bit of heat sound like the perfect way to prepare green beans. I usually go the parmesan and garlic route, but your recipe sounds lighter. And thanks for the education about salt! Checking out the celtic sea salt now…
Sue: Real salt is a great salt with over 50 minerals. I've used it on occasion, but prefer celtic sea salt for it's flavor. Hope that helps!
Thanks for the comment on Real Salt. I will have to try the celtic sea salt because my mom always tells me my pasta doesn't have any favor. 😀
I made the switch to sea salt several years ago. I recently purchased a container of it at Costco, the Kirkland Signature brand of fine grain Pure Sea Salt. The packaging indicates that it is “Harvested from the pristine waters off of Brazil’s northern coast and is 100% natural”. Ingredients listed: Natural Sea Salt. Based on the labeling, it does not have any additives, but there is no mention of how it is dried. Besides additives listed in the ingredients, what buzz words should I be looking for on the packaging that should prevent me from purchasing that brand?
Also, since Iodine is a necessary nutrient, and salt is one of the main sources, is there any danger of becoming deficient of this nutrient? My understanding is that Iodine was initially added to salt as a way to ensure that people got enough of it, so I’ve wondered if there could be a negative ramification of switching to sea salt.
I look forward to your feedback.
I understand your concern. The reason I don’t use regular “table salt” is because it is a processed food. Salt in this form has been processed at high temperatures, which changes the molecular structure and removes vital minerals from the salt. Table salt also contains additives, anti caking agents and even sugar. Keep in mind that these ingredients aren’t usually listed on the label, so the best way to ensure that the salt you are buying is the right one for you and your family, it’s really best to talk to someone who works for the company you are buying from. One easy indicator, that the salt hasn’t been processed is that it isn’t perfectly white.
Celtic sea salt contains over 80 naturally occurring minerals, including iodine. It can help normalize blood pressure, enhances digestion, and nourishes the adrenal glands. It’s a kind of salt that I’ve been using for years, have done a lot of reading on and feel good about using this for my family.
If you have any other questions, the staff at http://www.CelticSeaSalt.com are always more than willing to talk to customers about their products. Also, here’s some further reading if you’d like to read more (the info about salt is in the middle of the page, but the entire article is great!): http://www.westonaprice.org/making-it-practical/kitchen-transition
I tried to print this recipe, but the recipe is not on the print page.
Thanks.
I fixed the link. Sorry about that!
What a delicious take on green beans. I’ve always loved fresh green beans – and once you’ve had them fresh, you never want to eat them from a can again! I love the addition of ginger and all of the flavor combinations.
I also agree with you in regards to salt. The use of sea salt has completely changed the way I cook; it really does draw out the flavor of foods and provides a gentle salty flavor that doesn’t overwhelm.
Thank you for this delightful recipe!
Hi,
I’m french and I don’t use white refined (processed) salt in my recipes.
The salt you name Celtic salt is known here as sel de Guérande.
Guérande is a town in western France (Loire Atlantique department) known for his salt marshes.
I’ve the chance to live in this department.
The island of Noirmoutier is another place where to find natural unprocessed salt, the color of the salt is grey.
And the best salt used here in France is Fleur de sel, it contains a large quantity of minerals but it’s a little expensive.
PS: I made your chocolate hazelnut spread and it’s to die for ♥
Christine
I love all the knowledge you give with your recipes! I was wondering what your thoughts are on pink himalayan salt. I believe it has close to the same amount of minerals as Celtic sea salt?
Celtic sea salt just tends to clump so I’ve used pink himalayan in my salt shaker for that reason, but would love to know your thoughts on it. Thanks!
I prefer Celtic sea salt because it contains more magnesium and iodine. It does tend to clump because it doesn’t contain any anti-caking agents. Here’s the salt grinder I use at the dinner table for the family: https://amzn.to/2REKKHV