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Coconut Sautéed Green Beans with Tomatoes

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
• 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)

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

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