Sautéed Green Beans with Pomegranates
Yields: 8 - 10 serving(s)
Prep Time: 15 mins
Total Time: 35 mins
Ingredients:
1 1/2 tsp. kosher salt, plus more for the cooking water
2 lb. green beans, trimmed
1 cup pure pomegranate juice
1 Tbsp. salted butter
3 Tbsp. olive oil
3 shallots, thinly sliced
1 Tbsp. grated fresh ginger
1/2 cup pomegranate seeds
1/2 cup chopped salted roasted pistachios
1/4 cup fresh parsley, roughly chopped
2 Tbsp. fresh dill, roughly chopped
Directions:
Bring 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.
Meanwhile, 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.
Heat 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.
Uncover 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.
Recipe courtesy of The Pioneer Woman.com