Spicy Sautéed Beans n' Greens (GF, vegan, ACD)
Friday, January 7, 2011
Coconut oil is a great sauté oil. When used with sesame oil, it lends a warm, rich aroma and flavor to humble green beans. Then I added garlic, onion, and crushed dried red chilis to kick it up a notch. Yowzas! The beans are crisp and tender, the flavor is rich, and the heat is perfect for warming you up on a chilly winter night.
The prominent flavor of coconut oil in this simple side dish is the perfect reason to include it in this month's SOS Kitchen Challenge. In addition to showcasing coconut oil, one of our favorite ingredients, Ricki and I are happy to share great giveaway with you: a 32-oz jar of Tropical Tradition's Gold Label Virgin Coconut Oil! Read all the rules for entering the challenge and being eligible for the giveaway HERE. Go find yourself some coconut oil, and get creative in the kitchen!
Spicy Sautéed Beans n' Greens
serves 2
- 2 tsp virgin coconut oil (I like Tropical Traditions brand)
- 2 tsp toasted sesame oil
- 1 large onion
- 2 large garlic cloves
- 2 great big handfuls fresh green beans
- 2 great big handfuls fresh baby spinach leaves
- umeboshi plum vinegar, to taste
- crushed dried red chilis, or red pepper flakes, to taste
- sprinkle sesame seeds (white or black)
Wash green beans and pat dry. Trim off stem ends and cut green beans into 1-2 inch pieces. Slice onion, and peel and finely chop garlic.
Heat oil in a sauté pan over medium heat, and add onions and garlic. Saute for 4-5 minutes, then add green beans. Saute until they become bright green, then add spinach. Stir, turn up heat, and saute until spinach is wilted and green beans are crisp tender and even just a little crisp on the outside. Stir often to prevent sticking. Season to taste with umeboshi vinegar and chili pepper, and garnish with sesame seeds. Serve.
JANUARY 2011 SOS KITCHEN CHALLENGE: COCONUT OIL
Reader Comments (7)
so colourful and healthy! Yum!
This recipe looks great. I just started using coconut oil, but have not tried it as a saute' oil. I will have to try it soon. thanks for the idea and the recipe.
Thanks for the green bean inspiration! I didn't want to make the same old roasted green beans with the ones currently sitting in my fridge. They have a new destiny that seems much more flavorful :)
Oh this looks so good, I love the colours! Sesame seeds and greens is always a wonderful side, but i like your combination of veggies. Just discovered your blog and i've added it to my blog roll.... What a wonderful collection of recipes, especially those cookies below, yum! Can't wait for more posts!
Teenie Foodie
We made this with seared ahi tuna last night, and it was fabulous! Thank you for sharing all of your wonderful recipes!
And don't forget that coconut oil is safe at higher heats, which also makes it perfect for sauteeing! The recipe looks great, Kim. :)
I do this! Oh, they are sooo yummy. I have subbed escarole (one of my fave greens) & kale as well. I have to be careful w/ the red pepper flakes & garlic for hubby but it always comes out tasty!!!