Ingredients
1 cup Unsalted butter
2 pounds Green beans, rinsed, trimmed and halved
2 tablespoons Kosher salt
1 cup Slivered almonds
2 cloves Sliced garlic
1 cup Pomegranate Seeds
Preparation
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.
Strain, being sure to leave any solids in pan. Cool completely
Bring 4quarts of water and salt to boil in a Dutch Oven.
Add green beans and cook 5 minutes
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
Melt 3 tbsp cooled cleared butter in large deep skillet
Stir in almonds and cook until lightly toasted.
Add green beans and garlic salt to taste
Cook stirring often 2 minutes. Remove from heat and drizzle with vinegar.
Add pomegranate seeds just before serving.
