Sautéed Green Beans with Pomegranates
They’re packed with fresh herbs and shallots!
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
Instructions
- 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.
Nutrition
Calories: 143kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 3mgSodium: 303mgPotassium: 399mgFiber: 4gSugar: 9gCalcium: 53mgIron: 2mg
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