Thursday, September 18, 2014

Holly's steamed green beans with red pepper, roasted slivered almonds and coconut

2 TBS olive oil
1/3 cup slivered almonds or large handful
1/2 lb fresh green beans, trimmed
1 red pepper sliced
handful unsweetened shredded coconut

Directions: Place green beans and red pepper in steamer for 30 mins.  Melt the olive oil in a large saute pan over medium heat. Add the almonds and cook, tossing frequently until they're light brown and toasted (3-4 min). Add the steamed green beans, red pepper, and turn off the heat. Sprinkle with shredded coconut and toss for a minute. Transfer them to a plate lined with paper towels and enjoy! Salt and pepper as needed.

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