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Author Notes: Pomegranate molasses - one of my absolute favorite flavorings - gives the green beans a sweet and sour finish which is enlivened by a hint of heat from the dried red pepper. Pomegranate molasses and walnuts seem to go together, but I have broken with tradition here by using pecans. You can find pomegranate molasses in middle eastern food markets, but I prepare my own and I have included directions here (see the asterisk). You will need to prepare the molasses ahead of time. —friendlyoaks
- 1 pound green beans
- 2 tablespoons grapeseed oil
- 1/2 cup finely chopped onion
- 1/4 cup pomegranate molasses**
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 dried red pepper, crumbled
- Mixed salad greens
- 2 tablespoons toasted pecans
- 2 tablespoons white raisins, plumped
- 1 tablespoon orange zest
- Heat the oil in a wide skillet over high heat. Add the green beans and stir them in the heated oil until the skins start to blister.
- Lower heat to medium. Add the onion and stir for a minute or two.
- Add the pomegranate molasses, lime juice, sugar and dried red pepper. Stir to coat the green beans. Let them cool somewhat.
- Arrange the greens evenly on a serving platter. Spoon the green beans over the greens and sprinkle them with pecans, raisins and orange zest.
- **To make pomegranate molasses, boil 2 cups of 100% pure pomegranate juice (no sugar, no other fruits, no preservatives, just the juice, the whole juice, and nothing but the juice) until reduced to 1/2 cup. When cool, pour it into a sterilized jar. I keep it on the shelf, but store an opened jar in the refrigerator. It will keep almost forever.**
- This recipe was entered in the contest for Your Best String Bean Salad
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