While cooking a massive batch of black bean burritos bound for the freezer , I was sautéing garlic (20 cloves, crushed) and onions (4 large, minced) in olive oil in a Calphalon pan.
While cooking, this 3-ingredient-mixture turned a bright green colour. Has anyone else experienced this phenomenon?
The only thing I can think of is that I had over processed the garlic and onion in the food processor resulting in a mashed potato consistency.
Updated 6 months ago | 12
Updated 2 months ago | 5
Updated 6 months ago | 17
Updated 3 months ago | 13
Updated 2 months ago | 3