POMEGRANATE-GLAZED GREEN BEANS
Green beans are a popular vegetable in our house. They get a nice zing from this slightly tangy glaze featuring fruit juices, vinegar, maple syrup and seasonings.-Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender., In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange zest and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS WITH POMEGRANATE SEEDS
These green beans with pomegranate seeds are one of the simplest dishes to make. I made them for Rosh Hashanah this year and they were a hit. Nobody believed there were just 5 ingredients! —Dalya Rubin, Boca Raton, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS AND POTATOES
A good side dish when your guests are vegetarians and meat lovers. (As in my house.)
Provided by Krista B.
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
- In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 2.1 g, Sodium 99.3 mg, Sugar 2.2 g
CAULIFLOWER STEMS WITH POMEGRANATE SEEDS
Number Of Ingredients 10
Steps:
- 1. Wash the cauliflower stems well. Cut each stem in half crosswise and then into halves or quarters lengthwise, depending on their thickness.2. Heat the oil in a cast-iron or nonstick wok or skillet over medium-high heat and cook the cauliflower stems, stirring, over medium-high heat until golden brown, 5 to 7 minutes.3. Add all the remaining ingredients (except the pomegranate seeds and cilantro), cover the pan and cook, stirring as needed, until all the juices evaporate and the stems are soft, 15 to 20 minutes.4. In the meantime, place the pomegranate seeds in a small nonstick skillet and roast over medium heat, stirring and shaking the skillet, until dark brown, about 2 minutes--keeping in mind that the seeds will continue to darken even after they are removed from the heat. Add the pomegranate seeds to the cauliflower stems during the last 5 minutes of cooking. Mix in the cilantro, transfer to a serving dish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.
Provided by kitty.rock
Categories < 30 Mins
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
- Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
- Transfer greens to colander as done and drain.
- Return skillet to heat.
- Add broth to skillet and deglaze, scraping up any browned bits.
- Add beans and simmer until heated through, 2 to 3 minutes.
- Return greens to skillet, toss gently and season with salt and pepper to taste.
MIXED GREEN AND YELLOW BEANS WITH FRESH POMEGRANATE SEEDS
Number Of Ingredients 17
Steps:
- 1. Roast the almonds. Trim only the stem ends of the beans and cut them into 1/2 inch diagonal slices.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. 3. Add the potatoes, beans, carrots, ginger, coriander, turmeric, and salt, and cook, about 3 minutes over high heat. Add the tomato, reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are soft, 10 to 12 minutes.4. Mix in the dried pomegranate seeds. Transfer to a serving dish, garnish with sliced almonds, fresh pomegranate seeds, and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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