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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Friday
Jan072011

Spicy Sautéed Beans n' Greens (GF, vegan, ACD)

spicy beans

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

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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.

January 7, 2011 | Unregistered CommenterMarsha

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 :)

January 9, 2011 | Unregistered CommenterMelanie

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

January 10, 2011 | Unregistered CommenterThe Teenie Foodie

We made this with seared ahi tuna last night, and it was fabulous! Thank you for sharing all of your wonderful recipes!

January 11, 2011 | Unregistered CommenterMelissa B.

And don't forget that coconut oil is safe at higher heats, which also makes it perfect for sauteeing! The recipe looks great, Kim. :)

January 12, 2011 | Unregistered CommenterRicki

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!!!

March 29, 2011 | Unregistered Commentergina
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo