Green Beans with Mustard Seeds and Toasted Coconut

Ingredients:
1/2 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons unsweetened coconut flakes
1/2 teaspoon mustard seeds

Directions:
1. Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain. Rinse under cold water to stop the cooking and drain well.
2. Heat 1/2 teaspoon oil in a 10-inch skillet over medium-high heat until hot, but not smoking, then cook the coconut, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
3. Cook mustard seeds in remaining 1/2 teaspoon oil over medium high heat, shaking, covered, until popping subsides, about 1 minute.
4. Add beans to skillet with salt to taste and sauté, stirring occasionally, until heated through. Serve sprinkled with coconut.

Serves 2