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Parve
Easy
4-6 Servings
Allergens 
30 Minutes
Diets
I have lots of green beans in the freezer right now, courtesy of the school lunch boxes. Frozen green beans are fine for those recipes that involve cooking the veggie in the oven for a really long time; throw on the seasoning packet and forget ‘em in the oven. But not when I want a crisp, summer sweet green bean, like I do today.
2 tablespoons Tuscanini Olive Oil
1 and 1/2 pounds green beans
1 and 1/2 teaspoons salt
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1 (3-ounce) package peeled and cooked chestnuts, such as Gefen
2 tablespoons slivered almonds
2 tablespoons sesame seeds
pomegranate seeds
Bring a pot of water to a boil; add green beans and boil for two minutes and not more! Drain in a colander and rinse with cold water until steam stops rising.
Heat one tablespoon olive oil in a sauté pan over medium-high heat. Let it get hot so it disperses through the bottom of the pan. You can also add cooking spray to make sure you have your surface covered. Add green beans in a single layer (you may need to cook in batches) and cook until green beans begin to blacken, about three minutes, flipping halfway through. Season with salt while they cook. Set aside.
Add remaining olive oil to pan. Add garlic and cook for one minute. Grate chestnuts using the large holes on a box grater. You can do this directly over the pot if you wish. Cook for two minutes. Add in green beans and toss to combine. Sprinkle with almonds, sesame seeds and pomegranate seeds when serving.
Photo by Chana Rivky Klein
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