sauteed green beans, eating fabulously, christopher stewart
Ummm whats better than fresh vegetables? Well maybe ice cream and cake but this post is about veggies. This week, I had some amazingly fresh green beans and I have so many plans for them, but until I get to those plans, I needed a quick side for dinner. I wasn't really hungry and I had some chicken roasting, so the next best thing was sautéed green beans with garlic. I decided to continue with trying to incorporate coconut oil into my meals, just to see how I like it in my food, and honestly I do like to cook with it. I like that the coconut oil holds at a higher heating temperate, so I was able to get some sear on my beans and my garlic. I LOVE butter, but I didn't even need to add any to these green beans, due to the coconut oil having this smooth silky consistency when its heated. Also who knew garlic and coconut oil smelled amazing together!!!!!! 


green beans, as much as you like, ends trimmed
1 head of garlic, peeled and sliced in half 
3T. coconut oil 
sea salt 
black pepper 

Bring a large pot of salted water to a boil. Have a large bowl of ice water (with ice cubes) set aside. Trim the ends of green beans and set aside. When water is boiling, drop green beans in boiling salted water and cook for 3-5min. After 5 minutes, place blanched green beens in the bowl of ice cold water. When cooled, dry green beans slightly and set aside. In a large skillet over medium heat, add coconut oil and sliced garlic, flat side down. When garlic begins to brown, add green beans, and toss in coconut oil till beans are warmed through and begin to lightly brown. Season with salt and black pepper to taste. 

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