Green Beans With Almonds And Pomegranate Arils

1. 1

   Bring a gallon of water and 2 tablespoons of salt to a boil in a large saucepan. Blanch the green beans for 5 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. This can be done up to two days ahead, store the balance of the green beans in an airtight container in the refrigerator.

2. 2

   Heat the butter in a large saute pan over high heat. Once the butter melts, add the almonds and toss until lightly toasted, approximately 3 minutes.

3. 3

   Add the green beans and garlic, season with salt, and stir until the almonds are browned, approximately 2 minutes.

4. 4

   Remove from the heat, and drizzle with the vinegar. Add the pomegranate seeds just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.