 |
| Coconut Sautéed Green Beans with Tomatoes |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 2 – 4
Preparation Time: 11 minutes
- 2 1/2 – 3 cups fresh green beans, ends trimmed and cut in half if very long
- virgin coconut oil [1]
- 2/3 cup cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- salt [2] and lemon pepper (or black pepper [3]) to taste
- Grated Asiago or Parmesan cheese (optional)
Sauté the green beans in a few tablespoons of oil.
A few minutes or so before the desired degree of doneness, add more oil, if necessary, and the garlic and tomatoes. Sauté a few more minutes.
Remove pan from heat. Add salt and pepper and a good sprinkling of cheese, if desired. Serve warm or hot. (I haven’t tried them cold; they might also be good that way.)
This could probably work for other veggies such as broccoli.
Recipe submitted by Simi, Los Angeles, CA