Green Beans With Almonds And Pomegranates

1. 1

   Make clarified butter by melting unsalted butter in a heavy sauce pan over low heat, cooking 20-30 minutes until bubbling ceases and liquid turns clear.

2. 2

   Strain, being sure to leave any solids in pan. Cool completely

3. 3

   Bring 4quarts of water and salt to boil in a Dutch Oven.

4. 4

   Add green beans and cook 5 minutes

5. 5

   Drain immediately and plunge beans into a large bowl of ice water. Drain and set aside. (Beans may be cooked ahead and stored in refrigerator

6. 6

   Melt 3 tbsp cooled cleared butter in large deep skillet

7. 7

   Stir in almonds and cook until lightly toasted.

8. 8

   Add green beans and garlic salt to taste

9. 9

   Cook stirring often 2 minutes. Remove from heat and drizzle with vinegar.

10. 10

    Add pomegranate seeds just before serving.

* Per serving · 4 servings · Values may vary.