Name: Sautéed Green Beans with Pomegranates
Prep time: 15 min
Total time: 35 min
Yield: 8 - 10 serving(s)
Ingredients: 1 1/2 tsp. kosher salt, plus more for the cooking water; 2 lb. green beans, trimmed; 1 c. pure pomegranate juice; 1 tbsp. salted butter; 3 tbsp. olive oil; 3 shallots, thinly sliced; 1 tbsp. grated fresh ginger; 1/2 c. pomegranate seeds; 1/2 c. chopped salted roasted pistachios; 1/4 c. fresh parsley, roughly chopped; 2 tbsp. fresh dill, roughly chopped

Step 1Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Add the green beans to the boiling water and cook until crisp-tender, about 5 minutes. Drain and add to the ice water; let sit for 5 minutes. Drain and pat dry.

Step 2Meanwhile, bring the pomegranate juice to a boil in a small saucepan over high heat and cook until syrupy, about 4 minutes. Stir in the butter until smooth and glossy. Set aside and keep warm.

Step 3Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the ginger and stir to combine. Add the green beans and salt and toss to coat in the oil and shallots. Cover and cook until heated through, about 3 minutes.

Step 4Uncover the skillet, then sprinkle with half each of the pomegranate seeds, pistachios, parsley and dill and toss. Transfer to a platter. Drizzle with the pomegranate syrup and sprinkle with the remaining pomegranate seeds, pistachios, parsley and dill.

Sautéed Green Beans with Pomegranates

Ingredients

Directions

Vegetables