Ingredients:
2 tbsps. olive oil
1 pound green beans, trimmed
3 tbsps. fresh lemon juice
1 cup pomegranate seeds
1/2 cup slivered almonds
To Make:
Begin by heating the oil in a large saucepan on medium heat. Add the green beans and lemon juice and simmer, uncovered, stirring occasionally, for ten minutes. Add the pomegranate seeds and almonds, mix well with a spatula to combine, and continue to simmer, on low heat, covered, for another twenty five minutes more. Stir periodically. Remove from heat and let cool five minutes before serving. This side dish goes very well with a main course of fresh baked chicken breasts or pork chops.
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