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.
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