GREEN BEANS WITH ALMONDS AND POMEGRANATE ARILS

GREEN BEANS WITH ALMONDS AND POMEGRANATE ARILS image

Yield 8 servings

Number Of Ingredients 7

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2 pounds green beans, rinsed, trimmed and halved
2 tablespoons kosher salt, plus more for seasoning
3 tablespoons clarified unsalted butter or olive oil
1 cup slivered almonds
2 cloves garlic, sliced
1 tablespoon sherry vinegar
1 cup pomegranate arils, from one large pomegranate

Steps:

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. Heat the butter in a large sauté pan over high heat. Once the butter melts, add the almonds and toss until lightly toasted, approximately 3 minutes. Add the green beans and garlic, season with salt, and stir until the almonds are browned, approximately 2 minutes. Remove from the heat, and drizzle with the vinegar. Add the pomegranate seeds just before serving.