Green Beans with Slivered Garlic, Lemon Zest and Pomegranates

1 lb. green beans

4-5 cloves of garlic, peeled

1 t. lemon zest

1 pomegranate

1 T. extra virgin olive oil

¼ t. kosher salt

freshly cracked black pepper

Bring a large pot of salted water to a boil. Meanwhile trim ends of green beans and cut thinly on a bias. When water boils drop green beans into water for 10 seconds to blanch, then drain into a colander and remove to a bowl of ice water to stop the cooking process.

Remove green beans from ice water bath and dry on a towel while you prepare garlic and pomegranates.

Thinly slice garlic cloves and set aside. Remove seeds from pomegranate and set aside.

Bring a heavy large sauté pan to medium heat, add ½ T. olive oil, then add sliced garlic cloves and cook 4-5 minutes or until garlic is golden brown. Remove to a paper towel.

Increase heat on stove and add ½ T. olive oil then green beans. Sauté 5-7 minutes or until green beans are tender. Just before removing from heat add garlic to pan lemon zest. Toss to coat green beans and season with salt and pepper.

Place green beans on serving platter and sprinkle with pomegranate seeds.