While grocery shopping last week, I saw pomegranates were on sale for almost half off. I knew they are a superfood and figured, how hard can it be to get the seeds out and unleash this awesome food? So I bought two, not knowing what I was going to do with the things. (If all else failed, I could put them on Greek yogurt or in a smoothie.)
Once home, I searched recipes and came across one featuring green beans (which I got from my farm that week) and goat cheese (hello tangy cheese!).
Next step, figure out how to get those ruby red pearls of seeds out of the fruit. Luckily, there is a really easy method to deseed a pomegranate with nice pictures.
I really liked this recipe and will make it again. It had nice citrus and tart. A great way to prepare green beans in the winter. I had these with a side of sauteed mushrooms and it made a great light meal. If you want, add some bread and it can soak up all the juices from the food.
And I still have a pomegranate to use later. I have some recipe ideas, but if you have a great use for pomegranate, I would love to hear it.
- Juice from 1 large pomegranate or 1/3 cup pomegranate juice
- 1/3 cup arils (seeds) from 1 large pomegranate
- 1-2 tablespoons olive or vegetable oil
- 1 1/4 pounds fresh green beans, stems removed and cut on the bias into 1-inch pieces (6 cups)
- 1 teaspoon grated lemon or orange peel
- 1/2 cup sliced or slivered almonds
- Salt and pepper to taste
- 4 ounces sliced goat cheese
- Place oil in a wok or large skillet and heat until hot.
- Stir-fry the beans with the lemon peel for 6 minutes. Add the almonds and stir-fry for 1-2 minutes or until beans are crisp-tender. Remove from heat.
- Season to taste with salt and pepper.
- Toss beans with reserved pomegranate arils and pomegranate juice.
- Arrange goat cheese slices over the top.