Description
A fresh and vibrant side dish featuring crisp green beans tossed in garlicky olive oil and topped with juicy pomegranate seeds. A colorful, healthy, and festive addition to any meal.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- ½ cup pomegranate seeds
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and prepare an ice water bath.
- Blanch the green beans for 2–3 minutes until bright green and just tender. Transfer to the ice bath to stop cooking.
- In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1–2 minutes until fragrant.
- Drain the green beans and pat them dry. Add to the skillet and toss with the garlic oil.
- Sauté for 4–5 minutes until heated through and slightly browned in spots. Season with salt and pepper.
- Transfer to a serving dish and sprinkle with pomegranate seeds just before serving.
Notes
- Use fresh pomegranate seeds for the best burst of flavor and color.
- Blanching keeps the beans crisp and vibrant.
- Can be served warm, room temperature, or chilled.