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Coconut-Sautéed Green Beans with Tomatoes
Servings: 2–4
Preparation Time: 11 minutes
Ingredients:
- 2 1/2–3 cups fresh green beans, ends trimmed and cut in half if very long
- Virgin Coconut Oil
- 2/3 cup cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- salt and lemon pepper (or black pepper) to taste
- grated Asiago or Parmesan cheese (optional)
Directions:
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.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
