Salad Greens With Green Beans And Pomegranate Molasses

• 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

1. 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.
2. Lower heat to medium. Add the onion and stir for a minute or two.
3. Add the pomegranate molasses, lime juice, sugar and dried red pepper. Stir to coat the green beans. Let them cool somewhat.
4. Arrange the greens evenly on a serving platter. Spoon the green beans over the greens and sprinkle them with pecans, raisins and orange zest.
5. **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.**

green beans, grapeseed oil, onion, pomegranate molasses, lime juice, brown sugar, red pepper, salad greens, pecans, white raisins, orange zest

Taken from food52.com/recipes/4735-salad-greens-with-green-beans-and-pomegranate-molasses (may not work)