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Sautéed Green Beans with Pomegranates
These bright and fresh sautéed green beans with pomegranates are an easy Thanksgiving side dish.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●saucepan
- ●skillet
📝 Preparation Steps
1
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.
2
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.
3
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.
4
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 Facts
calories
179 Calories
fat Content
10 g
fiber Content
5 g
sugar Content
11 g
sodium Content
379 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
4 mg
carbohydrate Content
15 g
saturated Fat Content
2 g
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