Recipe by A. Deume
Quick, easy side dish with a subtle kick. * I originally found this recipe in Jane Kirby's Glamour's Gourmet on The Run (1987), and have since simplified it and reduced the number of ingredients (I'm a cheap college student)--but I recommend checking out the original, which includes cooking with a bay leaf and mustard seeds.
- 1 tablespoon olive oil
- 1⁄8 teaspoon crushed red pepper flakes
- 1 cup frozen green beans
- 4 tablespoons unsweetened dried shredded coconut