1 1/2 tsp. kosher salt, plus more for the cooking water green beans, trimmed pure pomegranate juice salted butter olive oil ...

In this festive recipe ... Add the shallots, and cook over low heat until softened, about 2 minutes. Add the brussels sprouts, and cook over moderately high heat until bright green, about 2 ...

Here's everything you need to know. Below is Cabrera's go-to recipe for sautéed green beans. Use 1 tablespoon of extra-virgin olive oil or avocado oil for every pound of green beans. Quick tip ...

Add the shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the ginger and stir to combine. Add the green beans and salt and toss to coat in the oil and shallots.