Plain steamed green beans are nice, but when you can dress them up as quickly and easily as this, why not? After a quick saute with garlic and olive oil, they're tossed with toasted pecans and a drizzle of date syrup, (also known as date honey, or silan). The result is more savory than sweet, and totally delectable.
Make It A Meal: Date syrup may be a traditional Middle Eastern ingredient, but these beans go well with a variety of cuisines. Try them as a complement to Indian-Spiced Salmon and Turmeric Rice with Golden Raisins. Or, for a totally vegan meal, serve alongside Vegetable and Chickpea Tagine with Couscous, then finish with Pomegranate Granita.
Ingredient Tip: Date syrup is available in Middle Eastern markets, specialty stores, and many supermarkets with well-stocked international or kosher sections. Some brands cut their syrup with water and additional sweeteners, such as glucose. For the best flavor and quality, try to find a syrup that contains 100% dates, such as the organic offerings from Date Lady or Lior. They're a bit more expensive, but well worth it, both in terms of flavor and nutrition.
- 1 pound fresh green beans, trimmed
- 2 tablespoons extra virgin olive oil
- 2 large cloves garlic, peeled and finely chopped
- 1/4 cup chopped toasted pecans (unsalted)
- 2 tablespoons date syrup (aka silan or date honey), plus extra for drizzling
- Coarse salt and freshly cracked black pepper
- Bring a large pot of water to a boil.
- Add the green beans and cook until bright green and crisp-tender, about 3 to 4 minutes.
- Drain and set aside.
- In a chef's pan or large skillet, warm the olive oil over medium-high heat.
- Add the garlic and sauté until fragrant, about 30 to 60 seconds.
- Add the green beans and pecans and sauté to coat with the oil.
- Drizzle with the date syrup, toss together quickly, and remove from the heat.
- Transfer to a serving platter or bowl.
- Drizzle with additional date syrup if desired.
- Serve warm or at room temperature. Enjoy!
|Nutritional Guidelines (per serving)|