Makes 4 servings. Difficulty
1 pound fresh green beans, trimmed 1 Tablespoon unsalted butter 1-1/2 teaspoons olive oil 2 Tablespoons unsweetened coconut Salt and freshly ground black pepper
Blanch green beans in salted, boiling water for 3 minutes, or until just tender. Drain.
Heat olive oil in a large skillet over medium high heat. Add the coconut. Cook, stirring, until lightly toasted, about 2 minutes. Transfer coconut to a plate and set aside.
Return skillet to heat and add butter. When butter has melted add green beans. Saute beans until warmed through and coated with butter. Toss in the coconut. Adjust seasonings to taste with salt and freshly ground black pepper.
You can prepare the green beans up to a day in advance. After you cook them, drain and immediately plunge into ice water. This will halt the cooking process and bring out a beautiful bright green color. Drain the beans, cover and refrigerate until you are ready to finish the recipe.