Recipe By Joni Bishop
Garlic and Ginger are powerful seasonings that add a clean and savory flavor to any vegetable dish! You can substitute another oil for the coconut oil, but JoniB grew up in Guyana where it is used daily and suggests giving the coconut oil a try.
- ½ pound – whole and fresh green beans (organic if possible)
- 1 shallot – chopped
- 2 cloves garlic – chopped
- 1 tablespoon fresh ginger – chopped
- ¼ cup fresh cilantro (optional for garnish) – chopped
- 1 tablespoon organic extra virgin coconut oil
- Sea salt and fresh cracked black pepper
- 1. In a skillet, heat the coconut oil on medium heat until the coconut oil turns from a solid into a liquid. Add the chopped ingredients (except the cilantro) and sauté for 2-3 minutes while stirring.
- 2. Then add the green beans and toss with the sautéed mixture. (I find that using tongs makes this easy and keep the beans from jumping out of the pan.) Add salt to your liking.
- 3. Toss the beans again making sure they are coated with the the chopped ingredients and salt. Cover and reduce heat to low. Allow to simmer for 5-7 minutes.
- 4. The green beans will be crunchy and semi-raw to retain key nutrients such as vitamin A and Lutein. If you prefer to have your beans softer, the best method is to flash steam the beans before adding to the sauté. Plate and enjoy as a side dish to any entrée.