What to do:
I highly recommend having all of your ingredients cut up and ready to go before you start cooking; this way you won’t have to worry about burning something while you are slicing something else. Once you are ready to go and your pan is heated, sauté the garlic and onions in the coconut oil over a medium to low flame (you don’t want to overcook anything) until the onions are translucent.
Add the green beans and sauté them for a minute or two until they are bright green but still firm…you don’t want limp or mushy beans. Toss in the kale and herbs and sauté them until they are bright green, and then take them off the heat so they don’t overcook (again…soggy, overcooked greens are not appetizing). Add lemon, honey, salt, and pepper and toss together.
Plating:
Arrange the pear slices on the bottom of the plate (or platter) in whatever pattern you like…I used a pinwheel pattern here. Place the salad on top of the pears, garnish with a sprig of mint or one of the other fresh herbs used in this dish, and serve!
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