friendlyoaks's Notes:
Expand1 pound green beans Ask a question about this ingredient
2 tablespoons grapeseed oil Ask a question about this ingredient
1/2 cup finely chopped onion Ask a question about this ingredient
1/4 cup pomegranate molasses** Ask a question about this ingredient
1 tablespoon lime juice Ask a question about this ingredient
1 teaspoon brown sugar Ask a question about this ingredient
1 dried red pepper, crumbled Ask a question about this ingredient
Mixed salad greens Ask a question about this ingredient
2 tablespoons toasted pecans Ask a question about this ingredient
2 tablespoons white raisins, plumped Ask a question about this ingredient
1 tablespoon orange zest Ask a question about this ingredient
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.
Ask a question about this stepLower heat to medium. Add the onion and stir for a minute or two.
Ask a question about this stepAdd the pomegranate molasses, lime juice, sugar and dried red pepper. Stir to coat the green beans. Let them cool somewhat.
Ask a question about this stepArrange the greens evenly on a serving platter. Spoon the green beans over the greens and sprinkle them with pecans, raisins and orange zest.
Ask a question about this step**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.**
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
