I really like to eat sauteed greens, because it condenses some very healthy stuff into a very small size.
However, almost every recipe I have read calls for olive oil in the sautÃ©ing process. However, as everyone knows, olive oil has a fairly low smoke point which makes it ill-suited for sautÃ©ing. I have tried replacing olive oil with coconut and macadamia nut oil, but the taste always comes out a little odd.
Any oil suggestions that are good for sautÃ©ing and won't add a funky flavor?