Back on my New Year’s Resolution mission this month I chose pomegranate seeds and juice so this week is all pomegranate dishes. Hard to believe I’ve never had these items because they seem to be a real hot item this past year. The seeds have a nice little burst of flavor, but my complaint is they are hard to grab with a fork. I think topping a pudding with them would be more appealing then letting these little guys roll around on the plate. This dish has some great color to it and tasted good, but I’m not 100% on the pomegranate train yet.
Balsamic Pomegranate Green Beans
(Adapted from Alice Currah)
1 pound fresh green beans, trimmed
1/3 cup balsamic vinegar
2 tablespoons olive oil
¼ cup fresh pomegranate seeds
¼ cup crumbled feta cheese
2 tablespoons chopped walnuts
Bring a medium pot of salt water to a boil. Add the beans and cook until bright green and tender but not soft, about 4-5 minutes.
Drain the beans in a colander. Quickly rinse the beans under cold running water and set aside.
Heat the balsamic vinegar in a non-stick sauté pan on medium-high heat for 2 minutes. The sauce should be the consistency of thick syrup. Whisk in the olive oil, and remove the pan from the heat.
Transfer the beans from the colander to a large serving tray.
Evenly sprinkle the beans with pomegranate seeds, feta cheese, and the walnuts. Drizzle the reduced vinegar all over the beans. Serve.