Orange and Sesame Green Beans

These are the perfect complement served with the Five-Spice Chicken Breasts—Barb L.

Serves: 4


1 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

¾ cup thinly sliced red onion

1 ½ tsp grated or zested orange peel

2 cloves garlic, thinly sliced

12 oz fresh green beans (you can tip and tail them or not, your choice)

1 ½ Tbsp low salt soy sauce

½ cup orange segments (peel the oranges, then cut the segments out from the membranes)

4 tsp Flying Olive Toasted Sesame Oil


Add 1 Tbsp of Flying Olive Blood Orange EVOO to a skillet. Add the onion slices and sauté 4-5 minutes or until browned, scraping up the browned bits from the pan and being careful that the onion doesn’t burn.

Add the orange zest and garlic and cook for 30 additional seconds, stirring constantly. Add the green beans and continue cooking 4 minutes or until the beans are lightly browned and crisp-tender. (Cover, if not getting done). Stir in the soy sauce.

Top the beans with the orange sections and a drizzle of Flying Olive Toasted Sesame Oil.

Inspired by a recipe in Cooking Light Magazine, September, 2017.

Submitted by Barb L.